Which Water Is Best For Health? Hint: Don't Discount The Tap
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Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor
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Drought-Friendly Recipes Kick Up The Flavor — And Cut Back On Water
Redistribute California's Water? Not Without A Fight
Why Dump Treated Wastewater When You Could Make Beer With It?
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California Farmers Pray for Rain, Prepare for Continued Drought
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While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Alix Wall | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/alexandrawall"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_129949":{"type":"posts","id":"bayareabites_129949","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129949","score":null,"sort":[1532971827000]},"guestAuthors":[],"slug":"which-water-is-best-for-health-hint-dont-discount-the-tap","title":"Which Water Is Best For Health? Hint: Don't Discount The Tap","publishDate":1532971827,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>You can buy water with electrolytes, minerals or completely \"purified.\" You can buy it with the pH changed to make it alkaline. You can purify your own tap water or even add nutrients back into it. But after seeing a video of a \u003ca href=\"https://mitte.co\">pricey, high-tech filter\u003c/a> (about \u003ca href=\"https://mitte.co/get-your-mitte/\">$400 U.S.\u003c/a> on sale) that you can monitor with your phone, we wondered, how much of our water filtration fixation is healthy, and how much of it is hype?\u003c/p>\n\u003cp>As it turns out, scientists say that most tap water in the U.S. is just as good as the water in bottles or streaming out of a filter.\u003c/p>\n\u003cp>\"Assuming that the [tap] water satisfies all health and safety codes for the community, yeah, it's perfectly fine,\" says \u003ca href=\"http://www.montana.edu/hhd/facultyandstaff/dheil.html\">Dan Heil\u003c/a>, a professor of health and human performance at Montana State University.\u003c/p>\n\u003cp>U.S. tap water is regulated by the \u003ca href=\"https://www.epa.gov/ground-water-and-drinking-water/national-primary-drinking-water-regulations#Microorganisms\">Environmental Protection Agency\u003c/a>, which sets safety thresholds for the amount of microorganisms, chemicals and other contaminants in the water. \"In general, the drinking water quality in the U.S. is very good,\" says \u003ca href=\"https://sph.umich.edu/faculty-profiles/batterman-stuart.html\">Stuart Batterman\u003c/a>, a professor of environmental health sciences at University of Michigan.\u003c/p>\n\u003cp>Of course, there are exceptions, the most glaring being the \u003ca href=\"https://www.npr.org/sections/thetwo-way/2016/04/20/465545378/lead-laced-water-in-flint-a-step-by-step-look-at-the-makings-of-a-crisis\">lead pollution of Flint, Michigan's\u003c/a> water brought on by crumbling infrastructure and government mismanagement. The toxic effects of lead can be especially troublesome in children, and even \u003ca href=\"https://www.epa.gov/ground-water-and-drinking-water/basic-information-about-lead-drinking-water#health\">low levels of lead exposure\u003c/a> have been linked to nervous system damage, learning disabilities, short stature and impaired hearing.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a situation like that, there are \u003ca href=\"https://www.ewg.org/tapwater/water-filter-guide.php?filtertype=All+filter+types&technology=All+filter+technologies&claim=Lead#findfilter\">quite a few filters\u003c/a> that can remove lead from the water, according to the Environmental Working Group. Back in 2016, NPR \u003ca href=\"https://www.npr.org/sections/health-shots/2016/06/24/481090373/are-your-pipes-made-of-lead-heres-a-quick-way-to-find-out\">created a test\u003c/a> you can use to check if you have lead pipes in your home. If you want to investigate the safety of your water further, \u003ca href=\"https://www.ewg.org/tapwater/#.W1c4HlVKhpg\">this tool\u003c/a> can show you if your water is in compliance with federal drinking water standards.\u003c/p>\n\u003cp>But say you live somewhere with safe water and want to run your tap water through a filter before drinking it. All that's really doing, Heil says, is making it more palatable by changing the odor or the taste. There's nothing really wrong with that, he says. If liking the taste of your water makes you drink more, then go for it.\u003c/p>\n\u003cp>When it comes to health, \u003ca href=\"https://research4kids.ucalgary.ca/profiles/tanis-fenton\">Tanis Fenton\u003c/a>, a registered dietitian and epidemiologist at Cumming School of Medicine at the University of Calgary, says the typical water filter sitting in your fridge won't really do anything. It probably won't even do that much for safety, since she says microbiological decontamination generally requires a sterilization step using UV light or sterilization chemicals.\u003c/p>\n\u003cp>\"Water can be contaminated with bacteria, or viruses, or amoeba ... which would cause disease,\" she says. \"These filters don't do anything to make water safer with respect to those things.\"\u003c/p>\n\u003cp>There's also no benefit to taking the naturally dissolved minerals out of municipally regulated tap water, Fenton says.\u003c/p>\n\u003cp>There actually might even be a bit of a risk if people over-purify their water, says \u003ca href=\"https://www.surrey.ac.uk/people/neil-i-ward\">Neil Ward\u003c/a>, an analytical chemistry professor at the University of Surrey in the U.K. If you constantly drink sterilized water, your gut flora could become used to that. And then in the off chance you drink water that isn't sterilized, he says your gut could react even more dramatically (and unpleasantly)\u003cstrong> \u003c/strong>to microbes or nitrates in the water.\u003c/p>\n\u003cp>\"A lot of that has been brought about because we have become very specialized in removing things from our normal diet,\" Ward says. \"When we are exposed to untreated things, we have reactions to it.\"\u003c/p>\n\u003cp>But what about adding minerals like calcium, potassium and magnesium to the water, like the filter from the video? If you're trying to replace all of the minerals from a healthy diet with mineralized water, Heil says it's probably just not going to happen. He says you'd have to drink gallons upon gallons of mineralized water before any health benefits are realized.\u003c/p>\n\u003cp>\"Rather than relying first on some fancy, expensive water, the first thing would be to modify your diet so that you are getting in all of the essential minerals and nutrients that your diet should be able to provide on it's own,\" he says.\u003c/p>\n\u003cp>Extra minerals from water won't hurt you, he says, but you'll probably just end up peeing them out if you are already getting enough nutrients in your diet.\u003c/p>\n\u003cp>Another confusing water option lining the shelves of grocery stores is alkaline water. Alkaline is a fancy way of saying \"basic,\" and this water's pH is a bit higher than standard tap water. \u003ca href=\"https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/alkaline-water/faq-20058029\">Some proponents say\u003c/a> this water can neutralize acid in your bloodstream or help prevent cancer and heart disease, but there's not a lot of research to back that up.\u003c/p>\n\u003cp>Fenton says there are no health benefits to alkaline water, but there have been instances of side effects, like reduced gallbladder emptying and toxic reactions. Baby rats given alkaline water even showed \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/11493345\">low body weight \u003c/a>and \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/9198011\">cardiac problems\u003c/a>.\u003c/p>\n\u003cp>\"Those things are really worrying,\" Fenton says. \"When there's no health benefits, it's really questionable why anyone would want alkaline water.\"\u003c/p>\n\u003cp>Water, just like cars, cell phones and shoes, is a part of the commercial market, says Ward. Purifying or adding minerals to water are ways to convince customers that one product is better than its competitors, even if in reality the only thing that changes about the water is the taste.\u003c/p>\n\u003cp>People also tend to like the idea of a quick and easy way to take the \"healthy\" route, says Heil, and buying a bottle of water with minerals in it is easier than uprooting a diet to make it more nutritious.\u003c/p>\n\u003cp>\"Everybody's got to drink,\" he says. \"Water all by itself isn't incredibly sexy, and we're all attracted to sexy new things. With a health outcome attached to it, people like that idea.\"\u003c/p>\n\u003cp>Filter manufacturers often use an environmental angle to sell their products, asking their audience to think about all the \u003ca href=\"https://www.npr.org/sections/thesalt/2013/10/28/241419373/how-much-water-actually-goes-into-making-a-bottle-of-water\">plastic bottles of water you could stop using\u003c/a> if you could just create perfect water in your own home. But cartridges and filters must be replaced, and then disposed of or recycled in some way. For a Brita pitcher, that's \u003ca href=\"https://www.brita.com/water-pitcher-support/\">every 40 gallons\u003c/a> or about every two months that you are tossing out a filter or \u003ca href=\"https://www.brita.com/recycling-filters/\">shipping it off to be recycled into a bike rack or watering can. \u003c/a>\u003c/p>\n\u003cp>At the end of the day, if you are trying to improve your health, help the planet, and save your wallet, filling up a reusable water bottle with tap water is a good way to start.\u003c/p>\n\u003cp>\"Tap water has, I think, become underrated as a source of healthy water,\" says Heil. Not to mention that it's basically free and creates less waste than the alternatives.\u003c/p>\n\u003cp>But water filter manufacturers urge a cautious approach. Faebian Bastiman, the chief technical officer of the high-tech water filter company Mitte, featured in the video mentioned above, argues that the water delivered to your house only has to legally comply with not having \"significant amounts of bad stuff in it.\" He also says municipal governments don't regulate the pipes inside your house or apartment complex. Having a filter, he argues, could be a last line of defense if there's something gross hanging out in those pipes.\u003c/p>\n\u003cp>However, the University of Michigan's Batterman notes that water utilities design and operate their systems to maintain a residual level of disinfectants to be in the water at the tap that should prevent microbial growth or biofilms. A water filter should only provide the last treatment or \"polishing,\" he says.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And at the end of the day, the most crucial thing is \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=11744838\">to actually drink water\u003c/a> and help your body stay hydrated. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Which+Water+Is+Best+For+Health%3F+Hint%3A+Don%27t+Discount+The+Tap&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Scientists weigh in on whether Americans really need to pay for alkalinized, mineralized, or purified water from filters or bottles.","status":"publish","parent":0,"modified":1532971873,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":29,"wordCount":1333},"headData":{"title":"Which Water Is Best For Health? Hint: Don't Discount The Tap | KQED","description":"Scientists weigh in on whether Americans really need to pay for alkalinized, mineralized, or purified water from filters or bottles.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"129949 https://ww2.kqed.org/bayareabites/?p=129949","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/07/30/which-water-is-best-for-health-hint-dont-discount-the-tap/","disqusTitle":"Which Water Is Best For Health? Hint: Don't Discount The Tap","nprImageCredit":"PhotoAlto/Antoine Arraou","nprByline":"Sara Kiley Watson, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"632393234","nprApiLink":"http://api.npr.org/query?id=632393234&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/07/27/632393234/which-water-is-best-for-health-hint-dont-discount-the-tap?ft=nprml&f=632393234","nprRetrievedStory":"1","nprPubDate":"Fri, 27 Jul 2018 08:02:00 -0400","nprStoryDate":"Fri, 27 Jul 2018 08:02:46 -0400","nprLastModifiedDate":"Fri, 27 Jul 2018 08:02:46 -0400","path":"/bayareabites/129949/which-water-is-best-for-health-hint-dont-discount-the-tap","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>You can buy water with electrolytes, minerals or completely \"purified.\" You can buy it with the pH changed to make it alkaline. You can purify your own tap water or even add nutrients back into it. But after seeing a video of a \u003ca href=\"https://mitte.co\">pricey, high-tech filter\u003c/a> (about \u003ca href=\"https://mitte.co/get-your-mitte/\">$400 U.S.\u003c/a> on sale) that you can monitor with your phone, we wondered, how much of our water filtration fixation is healthy, and how much of it is hype?\u003c/p>\n\u003cp>As it turns out, scientists say that most tap water in the U.S. is just as good as the water in bottles or streaming out of a filter.\u003c/p>\n\u003cp>\"Assuming that the [tap] water satisfies all health and safety codes for the community, yeah, it's perfectly fine,\" says \u003ca href=\"http://www.montana.edu/hhd/facultyandstaff/dheil.html\">Dan Heil\u003c/a>, a professor of health and human performance at Montana State University.\u003c/p>\n\u003cp>U.S. tap water is regulated by the \u003ca href=\"https://www.epa.gov/ground-water-and-drinking-water/national-primary-drinking-water-regulations#Microorganisms\">Environmental Protection Agency\u003c/a>, which sets safety thresholds for the amount of microorganisms, chemicals and other contaminants in the water. \"In general, the drinking water quality in the U.S. is very good,\" says \u003ca href=\"https://sph.umich.edu/faculty-profiles/batterman-stuart.html\">Stuart Batterman\u003c/a>, a professor of environmental health sciences at University of Michigan.\u003c/p>\n\u003cp>Of course, there are exceptions, the most glaring being the \u003ca href=\"https://www.npr.org/sections/thetwo-way/2016/04/20/465545378/lead-laced-water-in-flint-a-step-by-step-look-at-the-makings-of-a-crisis\">lead pollution of Flint, Michigan's\u003c/a> water brought on by crumbling infrastructure and government mismanagement. The toxic effects of lead can be especially troublesome in children, and even \u003ca href=\"https://www.epa.gov/ground-water-and-drinking-water/basic-information-about-lead-drinking-water#health\">low levels of lead exposure\u003c/a> have been linked to nervous system damage, learning disabilities, short stature and impaired hearing.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a situation like that, there are \u003ca href=\"https://www.ewg.org/tapwater/water-filter-guide.php?filtertype=All+filter+types&technology=All+filter+technologies&claim=Lead#findfilter\">quite a few filters\u003c/a> that can remove lead from the water, according to the Environmental Working Group. Back in 2016, NPR \u003ca href=\"https://www.npr.org/sections/health-shots/2016/06/24/481090373/are-your-pipes-made-of-lead-heres-a-quick-way-to-find-out\">created a test\u003c/a> you can use to check if you have lead pipes in your home. If you want to investigate the safety of your water further, \u003ca href=\"https://www.ewg.org/tapwater/#.W1c4HlVKhpg\">this tool\u003c/a> can show you if your water is in compliance with federal drinking water standards.\u003c/p>\n\u003cp>But say you live somewhere with safe water and want to run your tap water through a filter before drinking it. All that's really doing, Heil says, is making it more palatable by changing the odor or the taste. There's nothing really wrong with that, he says. If liking the taste of your water makes you drink more, then go for it.\u003c/p>\n\u003cp>When it comes to health, \u003ca href=\"https://research4kids.ucalgary.ca/profiles/tanis-fenton\">Tanis Fenton\u003c/a>, a registered dietitian and epidemiologist at Cumming School of Medicine at the University of Calgary, says the typical water filter sitting in your fridge won't really do anything. It probably won't even do that much for safety, since she says microbiological decontamination generally requires a sterilization step using UV light or sterilization chemicals.\u003c/p>\n\u003cp>\"Water can be contaminated with bacteria, or viruses, or amoeba ... which would cause disease,\" she says. \"These filters don't do anything to make water safer with respect to those things.\"\u003c/p>\n\u003cp>There's also no benefit to taking the naturally dissolved minerals out of municipally regulated tap water, Fenton says.\u003c/p>\n\u003cp>There actually might even be a bit of a risk if people over-purify their water, says \u003ca href=\"https://www.surrey.ac.uk/people/neil-i-ward\">Neil Ward\u003c/a>, an analytical chemistry professor at the University of Surrey in the U.K. If you constantly drink sterilized water, your gut flora could become used to that. And then in the off chance you drink water that isn't sterilized, he says your gut could react even more dramatically (and unpleasantly)\u003cstrong> \u003c/strong>to microbes or nitrates in the water.\u003c/p>\n\u003cp>\"A lot of that has been brought about because we have become very specialized in removing things from our normal diet,\" Ward says. \"When we are exposed to untreated things, we have reactions to it.\"\u003c/p>\n\u003cp>But what about adding minerals like calcium, potassium and magnesium to the water, like the filter from the video? If you're trying to replace all of the minerals from a healthy diet with mineralized water, Heil says it's probably just not going to happen. He says you'd have to drink gallons upon gallons of mineralized water before any health benefits are realized.\u003c/p>\n\u003cp>\"Rather than relying first on some fancy, expensive water, the first thing would be to modify your diet so that you are getting in all of the essential minerals and nutrients that your diet should be able to provide on it's own,\" he says.\u003c/p>\n\u003cp>Extra minerals from water won't hurt you, he says, but you'll probably just end up peeing them out if you are already getting enough nutrients in your diet.\u003c/p>\n\u003cp>Another confusing water option lining the shelves of grocery stores is alkaline water. Alkaline is a fancy way of saying \"basic,\" and this water's pH is a bit higher than standard tap water. \u003ca href=\"https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/alkaline-water/faq-20058029\">Some proponents say\u003c/a> this water can neutralize acid in your bloodstream or help prevent cancer and heart disease, but there's not a lot of research to back that up.\u003c/p>\n\u003cp>Fenton says there are no health benefits to alkaline water, but there have been instances of side effects, like reduced gallbladder emptying and toxic reactions. Baby rats given alkaline water even showed \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/11493345\">low body weight \u003c/a>and \u003ca href=\"https://www.ncbi.nlm.nih.gov/pubmed/9198011\">cardiac problems\u003c/a>.\u003c/p>\n\u003cp>\"Those things are really worrying,\" Fenton says. \"When there's no health benefits, it's really questionable why anyone would want alkaline water.\"\u003c/p>\n\u003cp>Water, just like cars, cell phones and shoes, is a part of the commercial market, says Ward. Purifying or adding minerals to water are ways to convince customers that one product is better than its competitors, even if in reality the only thing that changes about the water is the taste.\u003c/p>\n\u003cp>People also tend to like the idea of a quick and easy way to take the \"healthy\" route, says Heil, and buying a bottle of water with minerals in it is easier than uprooting a diet to make it more nutritious.\u003c/p>\n\u003cp>\"Everybody's got to drink,\" he says. \"Water all by itself isn't incredibly sexy, and we're all attracted to sexy new things. With a health outcome attached to it, people like that idea.\"\u003c/p>\n\u003cp>Filter manufacturers often use an environmental angle to sell their products, asking their audience to think about all the \u003ca href=\"https://www.npr.org/sections/thesalt/2013/10/28/241419373/how-much-water-actually-goes-into-making-a-bottle-of-water\">plastic bottles of water you could stop using\u003c/a> if you could just create perfect water in your own home. But cartridges and filters must be replaced, and then disposed of or recycled in some way. For a Brita pitcher, that's \u003ca href=\"https://www.brita.com/water-pitcher-support/\">every 40 gallons\u003c/a> or about every two months that you are tossing out a filter or \u003ca href=\"https://www.brita.com/recycling-filters/\">shipping it off to be recycled into a bike rack or watering can. \u003c/a>\u003c/p>\n\u003cp>At the end of the day, if you are trying to improve your health, help the planet, and save your wallet, filling up a reusable water bottle with tap water is a good way to start.\u003c/p>\n\u003cp>\"Tap water has, I think, become underrated as a source of healthy water,\" says Heil. Not to mention that it's basically free and creates less waste than the alternatives.\u003c/p>\n\u003cp>But water filter manufacturers urge a cautious approach. Faebian Bastiman, the chief technical officer of the high-tech water filter company Mitte, featured in the video mentioned above, argues that the water delivered to your house only has to legally comply with not having \"significant amounts of bad stuff in it.\" He also says municipal governments don't regulate the pipes inside your house or apartment complex. Having a filter, he argues, could be a last line of defense if there's something gross hanging out in those pipes.\u003c/p>\n\u003cp>However, the University of Michigan's Batterman notes that water utilities design and operate their systems to maintain a residual level of disinfectants to be in the water at the tap that should prevent microbial growth or biofilms. A water filter should only provide the last treatment or \"polishing,\" he says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And at the end of the day, the most crucial thing is \u003ca href=\"https://www.npr.org/templates/story/story.php?storyId=11744838\">to actually drink water\u003c/a> and help your body stay hydrated. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Which+Water+Is+Best+For+Health%3F+Hint%3A+Don%27t+Discount+The+Tap&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129949/which-water-is-best-for-health-hint-dont-discount-the-tap","authors":["byline_bayareabites_129949"],"categories":["bayareabites_13306","bayareabites_10028","bayareabites_1245","bayareabites_358"],"tags":["bayareabites_16218","bayareabites_402","bayareabites_16217","bayareabites_16216","bayareabites_1344"],"featImg":"bayareabites_129950","label":"bayareabites"},"bayareabites_110712":{"type":"posts","id":"bayareabites_110712","meta":{"index":"posts_1591205157","site":"bayareabites","id":"110712","score":null,"sort":[1468431907000]},"guestAuthors":[],"slug":"thirsty-new-study-links-good-hydration-to-slimmer-waistlines","title":"Thirsty? New Study Links Good Hydration To Slimmer Waistlines","publishDate":1468431907,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>A quick consultation with Dr. Google will tell you that drinking lots of water — and staying well-hydrated — can help you lose weight.\u003c/p>\n\u003cp>But is there any truth to this? A new study\u003ca href=\"http://www.annfammed.org/content/14/4/320\"> published\u003c/a> in the \u003cem>Annals of Family Medicine\u003c/em> adds to the evidence that hydration may play a role in weight management.\u003c/p>\n\u003cp>\"What we found was that people who were inadequately hydrated had increased odds of being obese,\" says study author \u003ca href=\"https://medicine.umich.edu/dept/family-medicine/tammy-chang-md-mph-ms\">Tammy Chang \u003c/a>of the Department of Family Medicine at the University of Michigan.\u003c/p>\n\u003cp>The study was based on data collected by a \u003ca href=\"http://www.cdc.gov/nchs/nhanes/\">federal health survey\u003c/a>, in which researchers had documented weight and height of participants. They also conducted urine tests to establish an objective measure of participants' level of hydration.\u003c/p>\n\u003cp>Chang and her colleagues found the odds of being obese were 1.59 times higher for people who were not well-hydrated. And overall, they found that a lack of proper hydration was associated with higher body mass index.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>\u003c/em>\"The idea that hydration could have this effect is interesting and important,\" says Chang. But there's still a lot that remains unknown. This study captures one snapshot in time, and it does not prove that staying hydrated helps people manage weight.\u003c/p>\n\u003cp>It is possible that people who stay well-hydrated also have other habits — say, a healthful diet — that keeps them slimmer.\u003c/p>\n\u003cp>The new findings do fit with a few, small studies that found dieters who drink water before meals are more successful at weight loss, at least in the short term.\u003c/p>\n\u003cp>\"Over several months, people who are drinking water before their meal lose more weight,\" explains \u003ca href=\"https://www.hsph.harvard.edu/eric-rimm/\">Eric Rimm\u003c/a> of the Harvard School of Public Health. The idea here is that people feel less hungry after filling up on water. \"But is it a lasting effect?\" Rimm says it's not clear.\u003c/p>\n\u003cp>He says what is clear when it comes to the relationship between weight and what we drink is this: \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20796216\">Swapping sugary drinks for water\u003c/a> is beneficial.\u003c/p>\n\u003cp>In long-term studies that tracked people's habits over several decades, \"we found that people who choose water instead of sugar-sweetened beverages gain weight at a much slower rate,\" says Rimm. It's not necessarily pointing to the importance of hydration, \"just drinking fewer calories,\" he adds.\u003c/p>\n\u003cp>There's no hard and fast rule on how much water is ideal to drink. A gardener working outside or an athlete in training needs more than someone sitting in an air-conditioned office.\u003c/p>\n\u003cp>So, how do you know if you're well-hydrated? Chang says she tells her patients to notice the color of their urine. If it's dark, you probably need to drink more.\u003c/p>\n\u003cp>\"If your urine is light — almost like the color of water — then you're probably well-hydrated,\" Chang says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This may be particularly important for older people. Research suggests people over 65 years old \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/1858944\">don't feel as thirsty\u003c/a> as younger people, even when they are dehydrated.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"A new study finds people who are well-hydrated have lower body weights and lower odds of obesity. It adds evidence to the theory that drinking lots of water may help in weight management.","status":"publish","parent":0,"modified":1468431907,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":504},"headData":{"title":"Thirsty? New Study Links Good Hydration To Slimmer Waistlines | KQED","description":"A new study finds people who are well-hydrated have lower body weights and lower odds of obesity. It adds evidence to the theory that drinking lots of water may help in weight management.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"110712 http://ww2.kqed.org/bayareabites/?p=110712","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/07/13/thirsty-new-study-links-good-hydration-to-slimmer-waistlines/","disqusTitle":"Thirsty? New Study Links Good Hydration To Slimmer Waistlines","nprImageCredit":"Klaus Vedfelt","nprByline":"Allison Aubrey, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"485737511","nprApiLink":"http://api.npr.org/query?id=485737511&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2016/07/12/485737511/thirsty-new-study-links-good-hydration-to-slimmer-waistlines?ft=nprml&f=485737511","nprRetrievedStory":"1","nprPubDate":"Tue, 12 Jul 2016 18:43:00 -0400","nprStoryDate":"Tue, 12 Jul 2016 18:03:00 -0400","nprLastModifiedDate":"Tue, 12 Jul 2016 18:19:36 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/atc/2016/07/20160712_atc_drink_up_study_finds_a_link_between_poor_hydration_and_overweight.mp3?orgId=1&topicId=1053&d=130&p=2&story=485737511&t=progseg&e=485665076&seg=18&ft=nprml&f=485737511","nprAudioM3u":"http://api.npr.org/m3u/1485740643-2848b3.m3u?orgId=1&topicId=1053&d=130&p=2&story=485737511&t=progseg&e=485665076&seg=18&ft=nprml&f=485737511","path":"/bayareabites/110712/thirsty-new-study-links-good-hydration-to-slimmer-waistlines","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/atc/2016/07/20160712_atc_drink_up_study_finds_a_link_between_poor_hydration_and_overweight.mp3?orgId=1&topicId=1053&d=130&p=2&story=485737511&t=progseg&e=485665076&seg=18&ft=nprml&f=485737511","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>A quick consultation with Dr. Google will tell you that drinking lots of water — and staying well-hydrated — can help you lose weight.\u003c/p>\n\u003cp>But is there any truth to this? A new study\u003ca href=\"http://www.annfammed.org/content/14/4/320\"> published\u003c/a> in the \u003cem>Annals of Family Medicine\u003c/em> adds to the evidence that hydration may play a role in weight management.\u003c/p>\n\u003cp>\"What we found was that people who were inadequately hydrated had increased odds of being obese,\" says study author \u003ca href=\"https://medicine.umich.edu/dept/family-medicine/tammy-chang-md-mph-ms\">Tammy Chang \u003c/a>of the Department of Family Medicine at the University of Michigan.\u003c/p>\n\u003cp>The study was based on data collected by a \u003ca href=\"http://www.cdc.gov/nchs/nhanes/\">federal health survey\u003c/a>, in which researchers had documented weight and height of participants. They also conducted urine tests to establish an objective measure of participants' level of hydration.\u003c/p>\n\u003cp>Chang and her colleagues found the odds of being obese were 1.59 times higher for people who were not well-hydrated. And overall, they found that a lack of proper hydration was associated with higher body mass index.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003c/em>\"The idea that hydration could have this effect is interesting and important,\" says Chang. But there's still a lot that remains unknown. This study captures one snapshot in time, and it does not prove that staying hydrated helps people manage weight.\u003c/p>\n\u003cp>It is possible that people who stay well-hydrated also have other habits — say, a healthful diet — that keeps them slimmer.\u003c/p>\n\u003cp>The new findings do fit with a few, small studies that found dieters who drink water before meals are more successful at weight loss, at least in the short term.\u003c/p>\n\u003cp>\"Over several months, people who are drinking water before their meal lose more weight,\" explains \u003ca href=\"https://www.hsph.harvard.edu/eric-rimm/\">Eric Rimm\u003c/a> of the Harvard School of Public Health. The idea here is that people feel less hungry after filling up on water. \"But is it a lasting effect?\" Rimm says it's not clear.\u003c/p>\n\u003cp>He says what is clear when it comes to the relationship between weight and what we drink is this: \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/20796216\">Swapping sugary drinks for water\u003c/a> is beneficial.\u003c/p>\n\u003cp>In long-term studies that tracked people's habits over several decades, \"we found that people who choose water instead of sugar-sweetened beverages gain weight at a much slower rate,\" says Rimm. It's not necessarily pointing to the importance of hydration, \"just drinking fewer calories,\" he adds.\u003c/p>\n\u003cp>There's no hard and fast rule on how much water is ideal to drink. A gardener working outside or an athlete in training needs more than someone sitting in an air-conditioned office.\u003c/p>\n\u003cp>So, how do you know if you're well-hydrated? Chang says she tells her patients to notice the color of their urine. If it's dark, you probably need to drink more.\u003c/p>\n\u003cp>\"If your urine is light — almost like the color of water — then you're probably well-hydrated,\" Chang says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This may be particularly important for older people. Research suggests people over 65 years old \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/1858944\">don't feel as thirsty\u003c/a> as younger people, even when they are dehydrated.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/110712/thirsty-new-study-links-good-hydration-to-slimmer-waistlines","authors":["byline_bayareabites_110712"],"categories":["bayareabites_1245"],"tags":["bayareabites_12916","bayareabites_2613","bayareabites_1344"],"featImg":"bayareabites_110713","label":"bayareabites"},"bayareabites_99849":{"type":"posts","id":"bayareabites_99849","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99849","score":null,"sort":[1441926123000]},"guestAuthors":[],"slug":"two-bay-area-almond-milk-companies-are-offering-up-all-kinds-of-flavor","title":"Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor","publishDate":1441926123,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>As almond milk continues to grow in popularity – drought be damned – two local companies are distinguishing themselves by offering a variety of different flavors; everything from matcha to ginger to chai to cacao to turmeric to a root beer float.\u003c/p>\n\u003cp>\u003ca href=\"http://livingapothecary.com\" target=\"_blank\">The Living Apothecary\u003c/a> and \u003ca href=\"http://threetrees.com\" target=\"_blank\">Three Trees\u003c/a> are both women-owned businesses. And while one is now based in San Mateo, and the other is in the process of building its own kitchen space in Richmond, for a time, they were both at \u003ca href=\"http://www.theberkeleykitchens.com\" target=\"_blank\">The Berkeley Kitchens\u003c/a>, at the same time.\u003c/p>\n\u003cp>“It could been seen as hard when there’s more competition, but I like to think that we’re all creating a legitimate beverage space for almond milk, we’re all helping to make it more of an accessible and understood beverage,” said Shari Stein Curry, a founder of The Living Apothecary, a business that began in Oakland, in 2012, then moved to Berkeley, and will soon be in Richmond.\u003c/p>\n\u003cp>“We all have a similar mentality so I’m all about being supportive and building each other up, because ultimately that will create more space and more markets will want to pick us up.”\u003c/p>\n\u003cp>It’s worthy of mention that the fresh almond milk that these two companies make – and is found in the refrigerated section – is a world of difference than those found in tetrapaks, and it’s more expensive as well. While the latter can sit on store shelves for months, the fresh ones have a relatively short shelf life – eight days for The Living Apothecary and three to four weeks for Three Trees, but both only last a few days once opened – because both of these brands have no fillers or preservatives in them.\u003c/p>\n\u003cfigure id=\"attachment_100281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/living-apothecary1.jpg\" alt=\"The Living Apothecary is known for its flavored almond milks and pro-biotic tonics.\" width=\"1920\" height=\"686\" class=\"size-full wp-image-100281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-400x143.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-800x286.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1440x515.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1180x422.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-960x343.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Living Apothecary is known for its flavored almond milks and pro-biotic tonics. \u003ccite>(Good Eggs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry was a mixologist at Berkeley’s \u003ca href=\"http://www.rivolirestaurant.com\" target=\"_blank\">Rivoli Restaurant\u003c/a>, and became known for her produce-heavy cocktails that changed with the seasons. She became friendly with a server on staff there, Traci Hunt who was a juicing enthusiast, and they launched their business focusing mostly on pressed juices, but with lines of almond milks and probiotic tonics, too.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This January, they decided to drop the pressed juices and focus only on their almond milks and tonics, which are made from kefir grains.\u003c/p>\n\u003cp>“It was an emotional decision but our business has dictated what’s needed to happen, and we’re more focused now,” said Curry.\u003c/p>\n\u003cp>While they launched with four flavors of almond milk: regular, cacao rose, turmeric snap and ginger vanilla bean, they’ve since added matcha, root beer float “we needed to create our own syrup to make it healthy, so we use dates, molasses, sasparilla, burdock root and juniper berries,” said Curry, “it’s such a beautiful syrup that’s actually healthy,” and a cacao peppermint almond cashew milk that was meant to be seasonal, but sold so well that they’ve kept it year-round.\u003c/p>\n\u003cp>A flavored 13 ounce bottle sells for $7.99 on the online marketplace \u003ca href=\"https://www.goodeggs.com/sfbay/everyday-staples-new\" target=\"_blank\">Good Eggs\u003c/a>.\u003c/p>\n\u003cp>Currently they are sourcing their almonds from Spain, where they can get high quality organic almonds.\u003c/p>\n\u003cp>“With the drought, we feel a bit more passionate about not contributing to it,” said Curry, which is why they went from sourcing their almonds locally to getting them from abroad. “However, the almond industry is a fluctuating world, and we’re trying to do our best. We have some relationships with some farmers in the area who are pesticide-free and can’t afford to be certified as organic. We could potentially switch over at some point.”\u003c/p>\n\u003cp>The only sweetener they use is dates.\u003c/p>\n\u003cp>“People are floored by our flavors, and they have so many nutritional benefits,” said Curry, explaining that with almond milk, you get all of the nutrients of the almonds, but without the high fat content, and the nut milk is also a rich source of vitamin E.\u003c/p>\n\u003cfigure id=\"attachment_100279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/almond-three-trees.jpg\" alt=\"Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-100279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence. \u003ccite>(Lauren Burnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Three Trees was founded by Jenny Eu, who also set out to create a pure, healthful plant-based beverage. While she offered pistachio and cashew milks at first as well, she too narrowed down her product line, deciding to just focus on almond milk.\u003c/p>\n\u003cp>Lauren Burnett, a production manager at Three Trees said the company did not feel it could keep its product at a reasonable price point if they used organic almonds, so they source conventional almonds from the Central Valley. When asked about the drought, Salleigh Knox, operations manager, said “we’ve built in fluctuating almond pricing into our price on the shelves, so now we don’t foresee passing on additional costs to our consumers. But we’re listening to the news like everyone else.”\u003c/p>\n\u003cp>Given that there is a lot of talk about how much water is used to produce one almond, she said, “Everything we grow uses water, and almonds have a spotlight on them because they’re a high-yielding crop. We don’t want to point fingers, as everyone can help with the drought by using water more efficiently.”\u003c/p>\n\u003cp>Three Trees is the almond milk supplier for \u003ca href=\"https://www.goodeggs.com/sfbay/produce?welcome=yes\" target=\"_blank\">Blue Bottle Coffee \u003c/a>stores in the Bay Area, and it’s sold in about 15 markets.\u003c/p>\n\u003cp>In addition to unsweetened regular – in which it also comes in a large size – it comes in vanilla, which they say tastes a bit like melted vanilla ice cream, cold-brewed coffee – which has a third the amount of caffeine as a cup of coffee does – a chai spice, which has no caffeine, cocoa and matcha.\u003c/p>\n\u003cp>The company positions the 12-oz size, which retails on Good Eggs for $6.99 as “a healthy indulgence for breakfast, or on your way out the door, or when you need something to hold you over between meals,” said Burnett. “It fills you up but not so much that you’re not hungry for dinner.”\u003c/p>\n\u003cp>In summary, here are the main differences between the two: while both companies have a matcha flavor, all of their other flavors are different from each other. Three Trees is definitely thicker, making it more like a milkshake, and indeed, “some of our customers feel they can have one as an afternoon pick-me-up and not feel as guilty as if they had a milkshake,” said Burnett. Both companies soak their almonds to make them more easily digestible. The Living Apothecary uses glass bottles while Three Trees uses plastic (those who buy the Living Apothecary at the Farmers Markets can and do bring their bottles back for re-use) and The Living Apothecary uses dates as its sweetening agent, while Three Trees uses organic cane sugar, because they prefer the taste. Also, the Living Apothecary currently uses organic almonds from Spain, while Three Trees gets its non-organic almonds from the Central Valley. Both companies sell single sizes of their flavored milks, and large-sized plain ones. While both companies provided me with plenty of samples, I didn’t find myself liking one company over the other; they are just different, and my guess is that most people will probably just choose by which flavor they like the best, though those looking more for a milkshake-like treat will be predisposed to go for Three Threes, and those who prefer organic and/or no sugar will go for The Living Apothecary.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This is certainly an expanding market; while the two companies profiled above certainly offer more in terms of their selection of flavors, there are plenty of other Bay Area companies making other flavored almond milks. \u003ca href=\"http://milkmansf.com\" target=\"_blank\">MilkmanSF\u003c/a> has coconut almond, and a kit for making your own cacao almond milk; \u003ca href=\"http://foragerproject.com\" target=\"_blank\">Forager\u003c/a> offers nut milks made from a variety of nuts, not only almonds, with coffee, coconut, vanilla, chocolate, matcha and walnuts and honey; \u003ca href=\"http://happymoosejuice.com\" target=\"_blank\">Happy Moose Juice\u003c/a> offers vanilla and chocolate almond milk; \u003ca href=\"http://www.popandbottle.com\" target=\"_blank\">Pop & Bottle\u003c/a> offers vanilla and chai; \u003ca href=\"https://www.urbanremedy.com\" target=\"_blank\">Urban Remedy\u003c/a> offers regular and matcha; \u003ca href=\"http://www.marinlivingfoods.com\" target=\"_blank\">Marin Living Foods\u003c/a> has regular, vanilla and chia seeds; and a cacao almond smoothie. (Did we miss anyone? Please announce yourselves in the comments if we did).\u003c/p>\n\n","blocks":[],"excerpt":"Local brands of fresh almond milks are proliferating like crazy. We take a look at two brands that are offering way beyond your plain, vanilla and chocolate.","status":"publish","parent":0,"modified":1441991118,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1426},"headData":{"title":"Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor | KQED","description":"Local brands of fresh almond milks are proliferating like crazy. We take a look at two brands that are offering way beyond your plain, vanilla and chocolate.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"99849 http://ww2.kqed.org/bayareabites/?p=99849","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/09/10/two-bay-area-almond-milk-companies-are-offering-up-all-kinds-of-flavor/","disqusTitle":"Two Bay Area Almond Milk Companies are Offering Up All Kinds of Flavor","path":"/bayareabites/99849/two-bay-area-almond-milk-companies-are-offering-up-all-kinds-of-flavor","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As almond milk continues to grow in popularity – drought be damned – two local companies are distinguishing themselves by offering a variety of different flavors; everything from matcha to ginger to chai to cacao to turmeric to a root beer float.\u003c/p>\n\u003cp>\u003ca href=\"http://livingapothecary.com\" target=\"_blank\">The Living Apothecary\u003c/a> and \u003ca href=\"http://threetrees.com\" target=\"_blank\">Three Trees\u003c/a> are both women-owned businesses. And while one is now based in San Mateo, and the other is in the process of building its own kitchen space in Richmond, for a time, they were both at \u003ca href=\"http://www.theberkeleykitchens.com\" target=\"_blank\">The Berkeley Kitchens\u003c/a>, at the same time.\u003c/p>\n\u003cp>“It could been seen as hard when there’s more competition, but I like to think that we’re all creating a legitimate beverage space for almond milk, we’re all helping to make it more of an accessible and understood beverage,” said Shari Stein Curry, a founder of The Living Apothecary, a business that began in Oakland, in 2012, then moved to Berkeley, and will soon be in Richmond.\u003c/p>\n\u003cp>“We all have a similar mentality so I’m all about being supportive and building each other up, because ultimately that will create more space and more markets will want to pick us up.”\u003c/p>\n\u003cp>It’s worthy of mention that the fresh almond milk that these two companies make – and is found in the refrigerated section – is a world of difference than those found in tetrapaks, and it’s more expensive as well. While the latter can sit on store shelves for months, the fresh ones have a relatively short shelf life – eight days for The Living Apothecary and three to four weeks for Three Trees, but both only last a few days once opened – because both of these brands have no fillers or preservatives in them.\u003c/p>\n\u003cfigure id=\"attachment_100281\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/living-apothecary1.jpg\" alt=\"The Living Apothecary is known for its flavored almond milks and pro-biotic tonics.\" width=\"1920\" height=\"686\" class=\"size-full wp-image-100281\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-400x143.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-800x286.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1440x515.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-1180x422.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/living-apothecary1-960x343.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Living Apothecary is known for its flavored almond milks and pro-biotic tonics. \u003ccite>(Good Eggs)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Curry was a mixologist at Berkeley’s \u003ca href=\"http://www.rivolirestaurant.com\" target=\"_blank\">Rivoli Restaurant\u003c/a>, and became known for her produce-heavy cocktails that changed with the seasons. She became friendly with a server on staff there, Traci Hunt who was a juicing enthusiast, and they launched their business focusing mostly on pressed juices, but with lines of almond milks and probiotic tonics, too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This January, they decided to drop the pressed juices and focus only on their almond milks and tonics, which are made from kefir grains.\u003c/p>\n\u003cp>“It was an emotional decision but our business has dictated what’s needed to happen, and we’re more focused now,” said Curry.\u003c/p>\n\u003cp>While they launched with four flavors of almond milk: regular, cacao rose, turmeric snap and ginger vanilla bean, they’ve since added matcha, root beer float “we needed to create our own syrup to make it healthy, so we use dates, molasses, sasparilla, burdock root and juniper berries,” said Curry, “it’s such a beautiful syrup that’s actually healthy,” and a cacao peppermint almond cashew milk that was meant to be seasonal, but sold so well that they’ve kept it year-round.\u003c/p>\n\u003cp>A flavored 13 ounce bottle sells for $7.99 on the online marketplace \u003ca href=\"https://www.goodeggs.com/sfbay/everyday-staples-new\" target=\"_blank\">Good Eggs\u003c/a>.\u003c/p>\n\u003cp>Currently they are sourcing their almonds from Spain, where they can get high quality organic almonds.\u003c/p>\n\u003cp>“With the drought, we feel a bit more passionate about not contributing to it,” said Curry, which is why they went from sourcing their almonds locally to getting them from abroad. “However, the almond industry is a fluctuating world, and we’re trying to do our best. We have some relationships with some farmers in the area who are pesticide-free and can’t afford to be certified as organic. We could potentially switch over at some point.”\u003c/p>\n\u003cp>The only sweetener they use is dates.\u003c/p>\n\u003cp>“People are floored by our flavors, and they have so many nutritional benefits,” said Curry, explaining that with almond milk, you get all of the nutrients of the almonds, but without the high fat content, and the nut milk is also a rich source of vitamin E.\u003c/p>\n\u003cfigure id=\"attachment_100279\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/almond-three-trees.jpg\" alt=\"Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence.\" width=\"1920\" height=\"1256\" class=\"size-full wp-image-100279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-400x262.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-800x523.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1440x942.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-1180x772.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/almond-three-trees-960x628.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Three Trees offers a thicker almond milk and uses organic cane sugar as a sweetener, making it more of an indulgence. \u003ccite>(Lauren Burnett)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Meanwhile, Three Trees was founded by Jenny Eu, who also set out to create a pure, healthful plant-based beverage. While she offered pistachio and cashew milks at first as well, she too narrowed down her product line, deciding to just focus on almond milk.\u003c/p>\n\u003cp>Lauren Burnett, a production manager at Three Trees said the company did not feel it could keep its product at a reasonable price point if they used organic almonds, so they source conventional almonds from the Central Valley. When asked about the drought, Salleigh Knox, operations manager, said “we’ve built in fluctuating almond pricing into our price on the shelves, so now we don’t foresee passing on additional costs to our consumers. But we’re listening to the news like everyone else.”\u003c/p>\n\u003cp>Given that there is a lot of talk about how much water is used to produce one almond, she said, “Everything we grow uses water, and almonds have a spotlight on them because they’re a high-yielding crop. We don’t want to point fingers, as everyone can help with the drought by using water more efficiently.”\u003c/p>\n\u003cp>Three Trees is the almond milk supplier for \u003ca href=\"https://www.goodeggs.com/sfbay/produce?welcome=yes\" target=\"_blank\">Blue Bottle Coffee \u003c/a>stores in the Bay Area, and it’s sold in about 15 markets.\u003c/p>\n\u003cp>In addition to unsweetened regular – in which it also comes in a large size – it comes in vanilla, which they say tastes a bit like melted vanilla ice cream, cold-brewed coffee – which has a third the amount of caffeine as a cup of coffee does – a chai spice, which has no caffeine, cocoa and matcha.\u003c/p>\n\u003cp>The company positions the 12-oz size, which retails on Good Eggs for $6.99 as “a healthy indulgence for breakfast, or on your way out the door, or when you need something to hold you over between meals,” said Burnett. “It fills you up but not so much that you’re not hungry for dinner.”\u003c/p>\n\u003cp>In summary, here are the main differences between the two: while both companies have a matcha flavor, all of their other flavors are different from each other. Three Trees is definitely thicker, making it more like a milkshake, and indeed, “some of our customers feel they can have one as an afternoon pick-me-up and not feel as guilty as if they had a milkshake,” said Burnett. Both companies soak their almonds to make them more easily digestible. The Living Apothecary uses glass bottles while Three Trees uses plastic (those who buy the Living Apothecary at the Farmers Markets can and do bring their bottles back for re-use) and The Living Apothecary uses dates as its sweetening agent, while Three Trees uses organic cane sugar, because they prefer the taste. Also, the Living Apothecary currently uses organic almonds from Spain, while Three Trees gets its non-organic almonds from the Central Valley. Both companies sell single sizes of their flavored milks, and large-sized plain ones. While both companies provided me with plenty of samples, I didn’t find myself liking one company over the other; they are just different, and my guess is that most people will probably just choose by which flavor they like the best, though those looking more for a milkshake-like treat will be predisposed to go for Three Threes, and those who prefer organic and/or no sugar will go for The Living Apothecary.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is certainly an expanding market; while the two companies profiled above certainly offer more in terms of their selection of flavors, there are plenty of other Bay Area companies making other flavored almond milks. \u003ca href=\"http://milkmansf.com\" target=\"_blank\">MilkmanSF\u003c/a> has coconut almond, and a kit for making your own cacao almond milk; \u003ca href=\"http://foragerproject.com\" target=\"_blank\">Forager\u003c/a> offers nut milks made from a variety of nuts, not only almonds, with coffee, coconut, vanilla, chocolate, matcha and walnuts and honey; \u003ca href=\"http://happymoosejuice.com\" target=\"_blank\">Happy Moose Juice\u003c/a> offers vanilla and chocolate almond milk; \u003ca href=\"http://www.popandbottle.com\" target=\"_blank\">Pop & Bottle\u003c/a> offers vanilla and chai; \u003ca href=\"https://www.urbanremedy.com\" target=\"_blank\">Urban Remedy\u003c/a> offers regular and matcha; \u003ca href=\"http://www.marinlivingfoods.com\" target=\"_blank\">Marin Living Foods\u003c/a> has regular, vanilla and chia seeds; and a cacao almond smoothie. (Did we miss anyone? Please announce yourselves in the comments if we did).\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99849/two-bay-area-almond-milk-companies-are-offering-up-all-kinds-of-flavor","authors":["5567"],"categories":["bayareabites_109","bayareabites_13306","bayareabites_8770","bayareabites_4084","bayareabites_1245","bayareabites_1875","bayareabites_91","bayareabites_1873"],"tags":["bayareabites_8841","bayareabites_8624","bayareabites_11813","bayareabites_14774","bayareabites_1621","bayareabites_14813","bayareabites_14814","bayareabites_1344"],"featImg":"bayareabites_100280","label":"bayareabites"},"bayareabites_99851":{"type":"posts","id":"bayareabites_99851","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99851","score":null,"sort":[1440722758000]},"guestAuthors":[],"slug":"despite-the-drought-california-farms-see-record-sales-in-2014","title":"Despite The Drought, California Farms See Record Sales In 2014","publishDate":1440722758,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_despite_the_drought_california_farms_see_record_sales.mp3\u003c/p>\n\u003cp>While prolonged drought has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434763709/farmworkers-see-jobs-earnings-shrivel-in-california-drought\">strained\u003c/a> California agriculture, most of the state's farms, it seems, aren't just surviving it: They are prospering.\u003c/p>\n\u003cp>The environment, though, that's another story. We'll get to that.\u003c/p>\n\u003cp>But first, the prosperity. According to new \u003ca href=\"http://www.ers.usda.gov/data-products/farm-income-and-wealth-statistics/annual-cash-receipts-by-commodity.aspx#P892cc423657a499584e30a89895d0f4d_2_16iT0R0x5\">figures\u003c/a> from the U.S. Department of Agriculture, in 2014, the year the drought really hit, California's farmers sold $54 billion worth of crops like almonds or grapes, and animal products like milk.\u003c/p>\n\u003cp>That's an all-time record, up 5 percent over the previous year, and an increase of 20 percent from 2012.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you're surprised by this, you haven't been paying close attention, says \u003ca href=\"http://are.ucdavis.edu/en/people/faculty/daniel-sumner/#pk_campaign=short-name-redirect&pk_kwd=sumner\">Daniel Sumner\u003c/a>, an agricultural economist at the University of California, Davis. It's been clear for some time, he says, that California's farmers did very well last year.\u003c/p>\n\u003cp>There are two keys to the record-breaking revenues. The first is prices. \"You have all-time high prices over the whole range of crops,\" says Richard Howitt, another economist at UC Davis.\u003c/p>\n\u003cp>Second, even though farmers didn't get their normal supply of water from rivers and reservoirs, they pumped it from underground aquifers instead. According to a \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/DroughtReport_23July2014_0.pdf\">report\u003c/a> that Sumner and Howitt co-authored last year, farmers in 2014 replaced about 75 percent of their surface water deficit by draining their groundwater reserves.\u003c/p>\n\u003cp>James McFarlane, who grows almonds and citrus near Fresno, is one of those farmers. He says that drought has been \"beyond terrible\" for some farmers. But for him personally? \"It's been a good year. We've been able to make some money, and you have to just count your blessings and call that a good year,\" he says.\u003c/p>\n\u003cp>McFarlane has received some irrigation water from Kings River, via the Fresno Irrigation District, but he is also pumping water from his wells. \"If it weren't for the wells, we couldn't have made it work,\" he says.\u003c/p>\n\u003cp>Howitt says that there are two contrasting realities in California agriculture these days. \"Some people just don't have the underground water. You meet these people and they really are in poor shape,\" he says. But where there is water, \"you have investors pouring money into planting these almond trees at a rate that they've never seen before.\"\u003c/p>\n\u003cp>But this is also where the environmental damage comes in. Those underground reserves are getting depleted, wells are going dry, and in many locations, the land is sinking as water is drawn out. When this happens, it permanently reduces the soil's ability to absorb and store water in the future.\u003c/p>\n\u003cp>California has enacted new rules that eventually should stop farmers from pumping so much groundwater, but for now, it continues. This year, California's farmers are still pumping enough groundwater to replace about 70 percent of the shortfall in surface water, according to a new UC Davis \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Final_Drought%20Report_08182015_Full_Report_WithAppendices.pdf\">report\u003c/a>.\u003c/p>\n\u003cp>Such extensive use of groundwater can't continue forever, and high commodity prices probably won't either. Milk prices already have fallen, and if China stops buying so much of California's nut production, those prices may crash as well.\u003c/p>\n\u003cp>On the good side, though, maybe rain and snow will return, filling the reservoirs again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"While the drought has put a strain on California agriculture, its farms actually set a record for total sales — $54 billion — in 2014. How? By pumping more water from their wells.","status":"publish","parent":0,"modified":1440722758,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":561},"headData":{"title":"Despite The Drought, California Farms See Record Sales In 2014 | KQED","description":"While the drought has put a strain on California agriculture, its farms actually set a record for total sales — $54 billion — in 2014. How? By pumping more water from their wells.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"99851 http://ww2.kqed.org/bayareabites/?p=99851","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/27/despite-the-drought-california-farms-see-record-sales-in-2014/","disqusTitle":"Despite The Drought, California Farms See Record Sales In 2014","nprByline":"Dan Charles, \u003ca href=\"https://ww2.kqed.org/bayareabites/category/npr-food/\">NPR Food\u003c/a>","nprStoryId":"434649587","nprApiLink":"http://api.npr.org/query?id=434649587&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/08/27/434649587/despite-the-drought-california-farms-see-record-sales?ft=nprml&f=434649587","nprRetrievedStory":"1","nprPubDate":"Thu, 27 Aug 2015 16:03:00 -0400","nprStoryDate":"Thu, 27 Aug 2015 05:08:00 -0400","nprLastModifiedDate":"Thu, 27 Aug 2015 16:03:03 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_despite_the_drought_california_farms_see_record_sales.mp3?orgId=1&topicId=1053&d=145&p=3&story=434649587&t=progseg&e=435112692&seg=2&ft=nprml&f=434649587","nprAudioM3u":"http://api.npr.org/m3u/1435113654-fb1e88.m3u?orgId=1&topicId=1053&d=145&p=3&story=434649587&t=progseg&e=435112692&seg=2&ft=nprml&f=434649587","path":"/bayareabites/99851/despite-the-drought-california-farms-see-record-sales-in-2014","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_despite_the_drought_california_farms_see_record_sales.mp3?orgId=1&topicId=1053&d=145&p=3&story=434649587&t=progseg&e=435112692&seg=2&ft=nprml&f=434649587","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/08/20150827_me_despite_the_drought_california_farms_see_record_sales.mp3\u003c/p>\n\u003cp>While prolonged drought has \u003ca href=\"http://www.npr.org/sections/thesalt/2015/08/27/434763709/farmworkers-see-jobs-earnings-shrivel-in-california-drought\">strained\u003c/a> California agriculture, most of the state's farms, it seems, aren't just surviving it: They are prospering.\u003c/p>\n\u003cp>The environment, though, that's another story. We'll get to that.\u003c/p>\n\u003cp>But first, the prosperity. According to new \u003ca href=\"http://www.ers.usda.gov/data-products/farm-income-and-wealth-statistics/annual-cash-receipts-by-commodity.aspx#P892cc423657a499584e30a89895d0f4d_2_16iT0R0x5\">figures\u003c/a> from the U.S. Department of Agriculture, in 2014, the year the drought really hit, California's farmers sold $54 billion worth of crops like almonds or grapes, and animal products like milk.\u003c/p>\n\u003cp>That's an all-time record, up 5 percent over the previous year, and an increase of 20 percent from 2012.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you're surprised by this, you haven't been paying close attention, says \u003ca href=\"http://are.ucdavis.edu/en/people/faculty/daniel-sumner/#pk_campaign=short-name-redirect&pk_kwd=sumner\">Daniel Sumner\u003c/a>, an agricultural economist at the University of California, Davis. It's been clear for some time, he says, that California's farmers did very well last year.\u003c/p>\n\u003cp>There are two keys to the record-breaking revenues. The first is prices. \"You have all-time high prices over the whole range of crops,\" says Richard Howitt, another economist at UC Davis.\u003c/p>\n\u003cp>Second, even though farmers didn't get their normal supply of water from rivers and reservoirs, they pumped it from underground aquifers instead. According to a \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/DroughtReport_23July2014_0.pdf\">report\u003c/a> that Sumner and Howitt co-authored last year, farmers in 2014 replaced about 75 percent of their surface water deficit by draining their groundwater reserves.\u003c/p>\n\u003cp>James McFarlane, who grows almonds and citrus near Fresno, is one of those farmers. He says that drought has been \"beyond terrible\" for some farmers. But for him personally? \"It's been a good year. We've been able to make some money, and you have to just count your blessings and call that a good year,\" he says.\u003c/p>\n\u003cp>McFarlane has received some irrigation water from Kings River, via the Fresno Irrigation District, but he is also pumping water from his wells. \"If it weren't for the wells, we couldn't have made it work,\" he says.\u003c/p>\n\u003cp>Howitt says that there are two contrasting realities in California agriculture these days. \"Some people just don't have the underground water. You meet these people and they really are in poor shape,\" he says. But where there is water, \"you have investors pouring money into planting these almond trees at a rate that they've never seen before.\"\u003c/p>\n\u003cp>But this is also where the environmental damage comes in. Those underground reserves are getting depleted, wells are going dry, and in many locations, the land is sinking as water is drawn out. When this happens, it permanently reduces the soil's ability to absorb and store water in the future.\u003c/p>\n\u003cp>California has enacted new rules that eventually should stop farmers from pumping so much groundwater, but for now, it continues. This year, California's farmers are still pumping enough groundwater to replace about 70 percent of the shortfall in surface water, according to a new UC Davis \u003ca href=\"https://watershed.ucdavis.edu/files/biblio/Final_Drought%20Report_08182015_Full_Report_WithAppendices.pdf\">report\u003c/a>.\u003c/p>\n\u003cp>Such extensive use of groundwater can't continue forever, and high commodity prices probably won't either. Milk prices already have fallen, and if China stops buying so much of California's nut production, those prices may crash as well.\u003c/p>\n\u003cp>On the good side, though, maybe rain and snow will return, filling the reservoirs again. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99851/despite-the-drought-california-farms-see-record-sales-in-2014","authors":["byline_bayareabites_99851"],"categories":["bayareabites_1962","bayareabites_1874","bayareabites_10028","bayareabites_10916","bayareabites_34","bayareabites_60"],"tags":["bayareabites_250","bayareabites_13888","bayareabites_11813","bayareabites_134","bayareabites_14735","bayareabites_1344"],"featImg":"bayareabites_99852","label":"bayareabites"},"bayareabites_96731":{"type":"posts","id":"bayareabites_96731","meta":{"index":"posts_1591205157","site":"bayareabites","id":"96731","score":null,"sort":[1433782060000]},"guestAuthors":[],"slug":"drought-friendly-recipes-kick-up-the-flavor-and-cut-back-on-water","title":"Drought-Friendly Recipes Kick Up The Flavor — And Cut Back On Water","publishDate":1433782060,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>When television chef \u003ca href=\"http://www.chefnathanlyon.com/\">Nathan Lyon\u003c/a> read about California's worsening drought earlier this year, he started thinking about the amount of water it takes to grow the food in recipes he creates.\u003c/p>\n\u003cp>That's when he and his girlfriend and culinary manager, \u003ca href=\"https://instagram.com/supersous/\">Sarah Forman\u003c/a>, decided to develop what they call \"\u003ca href=\"https://chefnathanlyon.wordpress.com/category/all-recipes/drought-friendly-all-recipes/\">drought-friendly recipes\u003c/a>.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Instead of looking at a bowl of strawberries, I look at that bowl of strawberries and think, wow, that's like 20 gallons of water right there,\" says Lyon, who co-hosts \u003cem>\u003ca href=\"http://www.growingagreenerworld.com/media-old/nathans-bio/\">Growing a Greener World\u003c/a>\u003c/em>\u003ca href=\"http://www.growingagreenerworld.com/media-old/nathans-bio/\"> \u003c/a> on PBS. \"I just want these recipes to start a dialogue that people aren't having right now.\"\u003c/p>\n\u003cp>With this idea of drought-friendly recipes in mind, the two went to a farmers market in Los Angeles, where they're based\u003cstrong>, \u003c/strong>and hit the kitchen to create meals with the smallest water footprint possible. To become more drought conscious, Lyon encourages people to use recipes calling for ingredients that require less water to grow or raise, less water to cook with and to use as much of a product as feasible to decrease water waste.\u003c/p>\n\u003cp>In order to measure how much water it takes to produce, raise or grow an ingredient, the couple use the online tool offered by the \u003ca href=\"http://waterfootprint.org/en/resources/interactive-tools/product-gallery/\">Water Footprint Network\u003c/a>. They also turn \u003ca href=\"http://coststudies.ucdavis.edu/en/current/\">to water footprint studies\u003c/a> by the University of California, Davis.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As a chef, it's sort of up to us to revolutionize what people have been doing in the past, bring attention to the amount of resources it takes to grow these things and say, you've already paid for it, so utilize that to the best of your ability,\" says Lyon, who previously hosted \u003cem>\u003ca href=\"https://chefnathanlyon.wordpress.com/2012/08/31/a-lyon-in-the-kitchen/\">A Lyon in the Kitchen \u003c/a>\u003c/em> on the Discovery Health channel.\u003c/p>\n\u003cp>Even though Lyon's cooking shows reach a national audience, for now, the drought-friendly recipes at this point are only found in full on Lyon's blog. It takes several days, if not weeks, to develop a recipe, says Forman, and they plan to keep working on the project at least through the end of this year. The couple is currently planning a series of cooking demonstrations with the recipes to spread the word.\u003c/p>\n\u003cfigure id=\"attachment_96733\" class=\"wp-caption aligncenter\" style=\"max-width: 840px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be.jpg\" alt=\"Sarah Forman and chef Nathan Lyon in the kitchen.\" width=\"840\" height=\"630\" class=\"size-full wp-image-96733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be.jpg 840w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be-800x600.jpg 800w\" sizes=\"(max-width: 840px) 100vw, 840px\">\u003cfigcaption class=\"wp-caption-text\">Sarah Forman and chef Nathan Lyon in the kitchen. \u003ccite>(Courtesy of Forman and Lyon )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We were just part of a Chef's Collaborative discussion\" on fighting food waste, says Forman, referencing the nonprofit that advocates for sustainable food practices in restaurants. \"People are excited about the recipes all over California,\" she says. \"The recipes are made in Los Angeles, but people can decrease their water footprint all around the nation by cooking with our recipes.\"\u003c/p>\n\u003cp>One of the recipes the duo created is an \u003ca href=\"https://chefnathanlyon.wordpress.com/2015/04/23/alaskan-true-cod-taco-with-pickled-radish-and-radish-top-salsa/\">Alaskan True Cod Taco\u003c/a> with Pickled Radish and Radish Top Salsa.\u003c/p>\n\u003cp>\"It's not a beef taco, so we're using fish,\" Forman says. \"So it's going to be a lower water footprint to process this fish.\"\u003c/p>\n\u003cp>When creating a recipe, the couple looks at the relative use of water for each product, since water use ranges by each grower's practice. For example, a pound of beef can take up to 4,000 gallons of water to raise and process from farm to plate.\u003c/p>\n\u003cp>All of the duo's recipes tend to use more fruits, vegetables and fish over red meat.\u003c/p>\n\u003cp>Lyon says part of the idea behind drought-friendly recipes is to reduce food waste, which in turn reduces water waste.\u003c/p>\n\u003cp>\"I think that's what Americans are looking for — something very simple, but also something they can do to actually make change,\" Lyon says. \"Really be aware that when you throw food away, you're throwing away gallons and gallons of water that we desperately need.\"\u003c/p>\n\u003cp>Lyon also wants to expose consumers to food with a low water footprint that they may not know how to cook with, but that is readily available in stores and farmers markets.\u003c/p>\n\u003cp>Shoppers' \"habit is to go and get the bananas and the apples,\" says Lyon. \"When we bring different types of recipes to the general populous, then it makes it more accessible. ... It doesn't make them so stressed about using the vegetable they're experimenting with for the first time.\"\u003c/p>\n\u003cp>For example, Forman came up with the idea to use excess radish tops for a salsa on the drought-friendly taco. \"The salsa, if you have a food processor, you can just wiz it up and that's really the end of it,\" she says.\u003c/p>\n\u003cp>While they don't expect people to cook \"drought-friendly\" meals all the time, they hope their recipes will get people thinking about how much water goes into growing the food we consume.\u003c/p>\n\u003cp>\"It's just a topic we really want to bring awareness to and keep the conversation going and eat delicious food,\" Forman says.\u003c/p>\n\u003cp>\u003cem>Ezra David Romero reports for \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a> in central California.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa \u003c/strong>\u003cstrong>\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_96741\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/cod-taco.jpeg\" alt=\"Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa.\" width=\"300\" height=\"300\" class=\"size-full wp-image-96741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco.jpeg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-32x32.jpeg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-64x64.jpeg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-96x96.jpeg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-128x128.jpeg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-150x150.jpeg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-75x75.jpeg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa. \u003ccite>(Courtesy of Sarah Forman )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yield: 6 tacos\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Cod:\u003c/em>\u003cbr> 1 pound wild Alaskan true cod, 1-inch thick\u003cbr> 1 teaspoon kosher salt\u003cbr> 1/8 teaspoon freshly ground black pepper\u003cbr> 1 tablespoon grapeseed oil\u003c/p>\n\u003cp>Pat the fish dry and season all over with salt and pepper.\u003c/p>\n\u003cp>Place a medium nonstick sauté pan over medium heat and add oil.\u003c/p>\n\u003cp>Let heat for 2 minutes until oil is very hot.\u003c/p>\n\u003cp>Add fish and let cook for 3 to 4 minutes on each side. You will know the fish is done when the flesh becomes opaque and begins to flake.\u003c/p>\n\u003cp>Remove fish from pan and transfer to a plate. Flake the fish with a fork or fingers into bite-sized pieces. Season to taste with additional salt and pepper.\u003c/p>\n\u003cp>\u003cem>Assembling the Taco:\u003c/em>\u003c/p>\n\u003cp>6 Corn tortillas, warmed through\u003cbr> 2 avocados, pitted and sliced thinly\u003cbr> ½ cup shredded purple cabbage\u003cbr> ¼ cup fresh cilantro leaves\u003c/p>\n\u003cp>Place a cabbage on the tortilla, followed by avocado slices, fish, pickled radish and top with \u003ca href=\"ttps://chefnathanlyon.wordpress.com/2015/04/13/pickled-radish-and-radish-top-red-pepper-salsa-drought-friendly-recipe/\">salsa\u003c/a>. Sprinkle cilantro leaves and serve.\u003c/p>\n\u003cp>\u003cstrong>Radish Top and Red Pepper Salsa\u003c/strong>\u003c/p>\n\u003cp>Yield: 1 cup\u003c/p>\n\u003cp>5 large fire-roasted red bell peppers, drained and rough chopped (1 cup)\u003c/p>\n\u003cp>2 large garlic cloves, peeled and rough chopped\u003c/p>\n\u003cp>¼ cup roughly chopped fresh flat-leaf Italian parsley\u003c/p>\n\u003cp>¼ cup roughly chopped fresh mint leaves\u003c/p>\n\u003cp>1 cup roughly chopped (rinsed) radish greens\u003c/p>\n\u003cp>1½ tablespoons whole grain Dijon mustard\u003c/p>\n\u003cp>¼ teaspoon kosher salt\u003c/p>\n\u003cp>Zest of ½ small lemon (1/4 teaspoon)\u003c/p>\n\u003cp>Juice of ½ small lemon (1 Tablespoon)\u003c/p>\n\u003cp>1/8 teaspoon ground cumin\u003c/p>\n\u003cp>1/8 teaspoon ground coriander\u003c/p>\n\u003cp>2 tablespoons grapeseed oil\u003c/p>\n\u003cp>½ teaspoon granulated sugar\u003c/p>\n\u003cp>Place all ingredients in a food processor and process until smooth. Season to taste with additional salt, lemon and/or sugar. Let sit for 1 hour for flavors to meld before serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Drought-Friendly Spicy Mango Ginger Popsicle\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_96735\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0.jpe\" alt=\"Spicy Mango Ginger Popsicle\" width=\"300\" class=\"size-full wp-image-96735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0.jpe 959w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-400x400.jpe 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-800x801.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-32x32.jpe 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-64x64.jpe 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-96x96.jpe 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-128x128.jpe 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-150x150.jpe 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-75x75.jpe 75w\" sizes=\"(max-width: 959px) 100vw, 959px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mango Ginger Popsicle \u003ccite>(Courtesy of Sarah Forman )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yields: 6 popsicles\u003c/p>\n\u003cp>3 tablespoons freshly squeezed lime juice\u003cbr> 3 tablespoons granulated sugar\u003cbr> 1 tablespoon + 1 teaspoon fresh ginger juice\u003cbr> 1/16 teaspoon ground cayenne pepper\u003cbr> 1½ cups sweetened mango puree or pulp\u003c/p>\n\u003cp>Combine lime juice, sugar, ginger juice and cayenne pepper in a medium bowl. Stir until sugar dissolves. Add mango puree and stir to combine. Pour into popsicle molds and freeze.\u003c/p>\n\u003cp>For more drought-friendly recipes visit \u003ca href=\"https://chefnathanlyon.wordpress.com/\">chefnathanlyon.wordpress.com\u003c/a>. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"An LA chef and his partner are cooking up recipes using ingredients that require less water to grow and cook with. They want to get us thinking about the resources that go into growing our food.","status":"publish","parent":0,"modified":1433782060,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":53,"wordCount":1236},"headData":{"title":"Drought-Friendly Recipes Kick Up The Flavor — And Cut Back On Water | KQED","description":"An LA chef and his partner are cooking up recipes using ingredients that require less water to grow and cook with. They want to get us thinking about the resources that go into growing our food.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"96731 http://ww2.kqed.org/bayareabites/?p=96731","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/06/08/drought-friendly-recipes-kick-up-the-flavor-and-cut-back-on-water/","disqusTitle":"Drought-Friendly Recipes Kick Up The Flavor — And Cut Back On Water","nprByline":"Ezra David Romero, Valley Public Radio at \u003ca href=\"http://ww2.kqed.org/bayareabites/author/nprfood/\">NPR Food\u003c/a>","nprStoryId":"412037546","nprApiLink":"http://api.npr.org/query?id=412037546&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/06/08/412037546/drought-friendly-recipes-kick-up-the-flavor-and-cut-back-on-water?ft=nprml&f=412037546","nprRetrievedStory":"1","nprPubDate":"Mon, 08 Jun 2015 09:55:00 -0400","nprStoryDate":"Mon, 08 Jun 2015 09:46:00 -0400","nprLastModifiedDate":"Mon, 08 Jun 2015 09:55:27 -0400","path":"/bayareabites/96731/drought-friendly-recipes-kick-up-the-flavor-and-cut-back-on-water","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>When television chef \u003ca href=\"http://www.chefnathanlyon.com/\">Nathan Lyon\u003c/a> read about California's worsening drought earlier this year, he started thinking about the amount of water it takes to grow the food in recipes he creates.\u003c/p>\n\u003cp>That's when he and his girlfriend and culinary manager, \u003ca href=\"https://instagram.com/supersous/\">Sarah Forman\u003c/a>, decided to develop what they call \"\u003ca href=\"https://chefnathanlyon.wordpress.com/category/all-recipes/drought-friendly-all-recipes/\">drought-friendly recipes\u003c/a>.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>\"Instead of looking at a bowl of strawberries, I look at that bowl of strawberries and think, wow, that's like 20 gallons of water right there,\" says Lyon, who co-hosts \u003cem>\u003ca href=\"http://www.growingagreenerworld.com/media-old/nathans-bio/\">Growing a Greener World\u003c/a>\u003c/em>\u003ca href=\"http://www.growingagreenerworld.com/media-old/nathans-bio/\"> \u003c/a> on PBS. \"I just want these recipes to start a dialogue that people aren't having right now.\"\u003c/p>\n\u003cp>With this idea of drought-friendly recipes in mind, the two went to a farmers market in Los Angeles, where they're based\u003cstrong>, \u003c/strong>and hit the kitchen to create meals with the smallest water footprint possible. To become more drought conscious, Lyon encourages people to use recipes calling for ingredients that require less water to grow or raise, less water to cook with and to use as much of a product as feasible to decrease water waste.\u003c/p>\n\u003cp>In order to measure how much water it takes to produce, raise or grow an ingredient, the couple use the online tool offered by the \u003ca href=\"http://waterfootprint.org/en/resources/interactive-tools/product-gallery/\">Water Footprint Network\u003c/a>. They also turn \u003ca href=\"http://coststudies.ucdavis.edu/en/current/\">to water footprint studies\u003c/a> by the University of California, Davis.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"As a chef, it's sort of up to us to revolutionize what people have been doing in the past, bring attention to the amount of resources it takes to grow these things and say, you've already paid for it, so utilize that to the best of your ability,\" says Lyon, who previously hosted \u003cem>\u003ca href=\"https://chefnathanlyon.wordpress.com/2012/08/31/a-lyon-in-the-kitchen/\">A Lyon in the Kitchen \u003c/a>\u003c/em> on the Discovery Health channel.\u003c/p>\n\u003cp>Even though Lyon's cooking shows reach a national audience, for now, the drought-friendly recipes at this point are only found in full on Lyon's blog. It takes several days, if not weeks, to develop a recipe, says Forman, and they plan to keep working on the project at least through the end of this year. The couple is currently planning a series of cooking demonstrations with the recipes to spread the word.\u003c/p>\n\u003cfigure id=\"attachment_96733\" class=\"wp-caption aligncenter\" style=\"max-width: 840px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be.jpg\" alt=\"Sarah Forman and chef Nathan Lyon in the kitchen.\" width=\"840\" height=\"630\" class=\"size-full wp-image-96733\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be.jpg 840w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/couple-0275eecc9102c7dbfe4af723ce3f132226f065be-800x600.jpg 800w\" sizes=\"(max-width: 840px) 100vw, 840px\">\u003cfigcaption class=\"wp-caption-text\">Sarah Forman and chef Nathan Lyon in the kitchen. \u003ccite>(Courtesy of Forman and Lyon )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"We were just part of a Chef's Collaborative discussion\" on fighting food waste, says Forman, referencing the nonprofit that advocates for sustainable food practices in restaurants. \"People are excited about the recipes all over California,\" she says. \"The recipes are made in Los Angeles, but people can decrease their water footprint all around the nation by cooking with our recipes.\"\u003c/p>\n\u003cp>One of the recipes the duo created is an \u003ca href=\"https://chefnathanlyon.wordpress.com/2015/04/23/alaskan-true-cod-taco-with-pickled-radish-and-radish-top-salsa/\">Alaskan True Cod Taco\u003c/a> with Pickled Radish and Radish Top Salsa.\u003c/p>\n\u003cp>\"It's not a beef taco, so we're using fish,\" Forman says. \"So it's going to be a lower water footprint to process this fish.\"\u003c/p>\n\u003cp>When creating a recipe, the couple looks at the relative use of water for each product, since water use ranges by each grower's practice. For example, a pound of beef can take up to 4,000 gallons of water to raise and process from farm to plate.\u003c/p>\n\u003cp>All of the duo's recipes tend to use more fruits, vegetables and fish over red meat.\u003c/p>\n\u003cp>Lyon says part of the idea behind drought-friendly recipes is to reduce food waste, which in turn reduces water waste.\u003c/p>\n\u003cp>\"I think that's what Americans are looking for — something very simple, but also something they can do to actually make change,\" Lyon says. \"Really be aware that when you throw food away, you're throwing away gallons and gallons of water that we desperately need.\"\u003c/p>\n\u003cp>Lyon also wants to expose consumers to food with a low water footprint that they may not know how to cook with, but that is readily available in stores and farmers markets.\u003c/p>\n\u003cp>Shoppers' \"habit is to go and get the bananas and the apples,\" says Lyon. \"When we bring different types of recipes to the general populous, then it makes it more accessible. ... It doesn't make them so stressed about using the vegetable they're experimenting with for the first time.\"\u003c/p>\n\u003cp>For example, Forman came up with the idea to use excess radish tops for a salsa on the drought-friendly taco. \"The salsa, if you have a food processor, you can just wiz it up and that's really the end of it,\" she says.\u003c/p>\n\u003cp>While they don't expect people to cook \"drought-friendly\" meals all the time, they hope their recipes will get people thinking about how much water goes into growing the food we consume.\u003c/p>\n\u003cp>\"It's just a topic we really want to bring awareness to and keep the conversation going and eat delicious food,\" Forman says.\u003c/p>\n\u003cp>\u003cem>Ezra David Romero reports for \u003ca href=\"http://kvpr.org/\">Valley Public Radio\u003c/a> in central California.\u003c/em>\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa \u003c/strong>\u003cstrong>\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_96741\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/cod-taco.jpeg\" alt=\"Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa.\" width=\"300\" height=\"300\" class=\"size-full wp-image-96741\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco.jpeg 300w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-32x32.jpeg 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-64x64.jpeg 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-96x96.jpeg 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-128x128.jpeg 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-150x150.jpeg 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/cod-taco-75x75.jpeg 75w\" sizes=\"(max-width: 300px) 100vw, 300px\">\u003cfigcaption class=\"wp-caption-text\">Alaskan True Cod Taco with Pickled Radish and Radish Top Red Pepper Salsa. \u003ccite>(Courtesy of Sarah Forman )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yield: 6 tacos\u003cstrong>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Cod:\u003c/em>\u003cbr> 1 pound wild Alaskan true cod, 1-inch thick\u003cbr> 1 teaspoon kosher salt\u003cbr> 1/8 teaspoon freshly ground black pepper\u003cbr> 1 tablespoon grapeseed oil\u003c/p>\n\u003cp>Pat the fish dry and season all over with salt and pepper.\u003c/p>\n\u003cp>Place a medium nonstick sauté pan over medium heat and add oil.\u003c/p>\n\u003cp>Let heat for 2 minutes until oil is very hot.\u003c/p>\n\u003cp>Add fish and let cook for 3 to 4 minutes on each side. You will know the fish is done when the flesh becomes opaque and begins to flake.\u003c/p>\n\u003cp>Remove fish from pan and transfer to a plate. Flake the fish with a fork or fingers into bite-sized pieces. Season to taste with additional salt and pepper.\u003c/p>\n\u003cp>\u003cem>Assembling the Taco:\u003c/em>\u003c/p>\n\u003cp>6 Corn tortillas, warmed through\u003cbr> 2 avocados, pitted and sliced thinly\u003cbr> ½ cup shredded purple cabbage\u003cbr> ¼ cup fresh cilantro leaves\u003c/p>\n\u003cp>Place a cabbage on the tortilla, followed by avocado slices, fish, pickled radish and top with \u003ca href=\"ttps://chefnathanlyon.wordpress.com/2015/04/13/pickled-radish-and-radish-top-red-pepper-salsa-drought-friendly-recipe/\">salsa\u003c/a>. Sprinkle cilantro leaves and serve.\u003c/p>\n\u003cp>\u003cstrong>Radish Top and Red Pepper Salsa\u003c/strong>\u003c/p>\n\u003cp>Yield: 1 cup\u003c/p>\n\u003cp>5 large fire-roasted red bell peppers, drained and rough chopped (1 cup)\u003c/p>\n\u003cp>2 large garlic cloves, peeled and rough chopped\u003c/p>\n\u003cp>¼ cup roughly chopped fresh flat-leaf Italian parsley\u003c/p>\n\u003cp>¼ cup roughly chopped fresh mint leaves\u003c/p>\n\u003cp>1 cup roughly chopped (rinsed) radish greens\u003c/p>\n\u003cp>1½ tablespoons whole grain Dijon mustard\u003c/p>\n\u003cp>¼ teaspoon kosher salt\u003c/p>\n\u003cp>Zest of ½ small lemon (1/4 teaspoon)\u003c/p>\n\u003cp>Juice of ½ small lemon (1 Tablespoon)\u003c/p>\n\u003cp>1/8 teaspoon ground cumin\u003c/p>\n\u003cp>1/8 teaspoon ground coriander\u003c/p>\n\u003cp>2 tablespoons grapeseed oil\u003c/p>\n\u003cp>½ teaspoon granulated sugar\u003c/p>\n\u003cp>Place all ingredients in a food processor and process until smooth. Season to taste with additional salt, lemon and/or sugar. Let sit for 1 hour for flavors to meld before serving.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>Drought-Friendly Spicy Mango Ginger Popsicle\u003c/strong>\u003c/h3>\n\u003cfigure id=\"attachment_96735\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0.jpe\" alt=\"Spicy Mango Ginger Popsicle\" width=\"300\" class=\"size-full wp-image-96735\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0.jpe 959w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-400x400.jpe 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-800x801.jpe 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-32x32.jpe 32w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-64x64.jpe 64w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-96x96.jpe 96w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-128x128.jpe 128w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-150x150.jpe 150w, https://ww2.kqed.org/app/uploads/sites/24/2015/06/spicy-mango-popsicle_sq-f6489f824e0acc191af47c11d09cce40b8e956b0-75x75.jpe 75w\" sizes=\"(max-width: 959px) 100vw, 959px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mango Ginger Popsicle \u003ccite>(Courtesy of Sarah Forman )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Yields: 6 popsicles\u003c/p>\n\u003cp>3 tablespoons freshly squeezed lime juice\u003cbr> 3 tablespoons granulated sugar\u003cbr> 1 tablespoon + 1 teaspoon fresh ginger juice\u003cbr> 1/16 teaspoon ground cayenne pepper\u003cbr> 1½ cups sweetened mango puree or pulp\u003c/p>\n\u003cp>Combine lime juice, sugar, ginger juice and cayenne pepper in a medium bowl. Stir until sugar dissolves. Add mango puree and stir to combine. Pour into popsicle molds and freeze.\u003c/p>\n\u003cp>For more drought-friendly recipes visit \u003ca href=\"https://chefnathanlyon.wordpress.com/\">chefnathanlyon.wordpress.com\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.kvpr.org/\" target=\"_blank\">Valley Public Radio\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/96731/drought-friendly-recipes-kick-up-the-flavor-and-cut-back-on-water","authors":["byline_bayareabites_96731"],"categories":["bayareabites_10916","bayareabites_2035","bayareabites_12","bayareabites_60"],"tags":["bayareabites_13888","bayareabites_11813","bayareabites_14546","bayareabites_1344","bayareabites_14547"],"featImg":"bayareabites_96732","label":"bayareabites"},"bayareabites_95070":{"type":"posts","id":"bayareabites_95070","meta":{"index":"posts_1591205157","site":"bayareabites","id":"95070","score":null,"sort":[1429115114000]},"guestAuthors":[],"slug":"redistribute-californias-water-not-without-a-fight","title":"Redistribute California's Water? Not Without A Fight","publishDate":1429115114,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/04/20150415_me_redistribute_californias_water_not_without_a_fight.mp3\u003c/p>\n\u003cp>The state of California is asking a basic question right now that people often fight over: What's a fair way to divide up something that's scarce and valuable? That \"something,\" in this case, is water.\u003c/p>\n\u003cp>There's a lot at stake, including your very own nuts, fruits and vegetables, because most of the water that's up for grabs in California goes to farmers. This year, some farmers will get water, and others will not, simply based on when their land was first irrigated.\u003c/p>\n\u003cp>Consider, for instance, the case of \u003ca href=\"http://westernfarmpress.com/vegetables/cannon-michael-takes-helm-bowles-farming-co\">Cannon Michael\u003c/a>. He grows tomatoes and melons in California's Central Valley. And despite the drought, he'll still grow them this year.\u003c/p>\n\u003cp>He expects to receive about 40 percent of the amount of water that he'd receive from the state's aqueducts in a normal year, which sounds harsh, until you realize that some other farmers will get nothing at all. \"Yeah, we're thankful for being able to have whatever water that we can. We're thankful to be able to continue some employment for our [workers],\" Michael says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>That water, if used carefully, should be enough to raise tomatoes and melons on about 80 percent of his land. Each acre will get about a half-million gallons of water, delivered through a system of aqueducts and canals.\u003c/p>\n\u003cp>These fields will receive water, and others in California will not, because of history.\u003c/p>\n\u003cp>Cannon Michael's great-great-great-grandfather was \u003ca href=\"http://www.immigrantentrepreneurship.org/entry.php?rec=153\">Henry Miller\u003c/a>, a legendary figure in California agriculture. Miller arrived in the United States from Germany, worked as a butcher in San Francisco during the Gold Rush, then built one of the great ranching empires of the West, together with his partner Charles Lux. They owned big chunks of land along the San Joaquin River. Henry Miller looked at the river and recognized an opportunity.\u003c/p>\n\u003cp>\"He saw the value of being able to channel some of this water, to grow feed, supply communities, and those kinds of things,\" says Michael.\u003c/p>\n\u003cp>By irrigating that land, he obtained a permanent legal right to use that amount of water on those fields. And because Miller claimed his water before anyone else, this land — a small piece of which is now Cannon Michael's land — has what's called \"senior rights\" to water. When water is scarce, this land has first dibs on water. Land that was irrigated later has to get in line, and take the leftovers.\u003c/p>\n\u003cp>\u003ca href=\"https://woods.stanford.edu/about/woods-faculty/leon-szeptycki\">Leon Szeptycki\u003c/a>, who is executive director of a program called Water in the West at the Stanford Woods Institute for the Environment, says that this first-come, first-served system made sense in the 19th century. \"We wanted people to come, settle the land, cultivate the land, and we wanted them to have secure water rights,\" he says. It promoted agricultural development.\u003c/p>\n\u003cp>But Szeptycki says this system it is not so great when it comes to responding to drought.\u003c/p>\n\u003cp>When water is really scarce, he says, people might say that it should go first to ensure public safety and health, then to irrigate the most valuable crops, like almond orchards.\u003c/p>\n\u003cp>In other parts of the economy, prices do this job. When there's a critical shortage of something, whether it's gasoline or gold, people bid up the price. Then, because it's expensive, people who need it less decide to buy less.\u003c/p>\n\u003cp>But there's not much of a market for irrigation water, Szeptycki says. If you're first in line for water, it's still pretty cheap, \"and so there's no incentive to be particularly efficient with your water. You're a senior water right holder, you get your water even in times of shortage. You kind of do whatever you want with it.\" Some farmers, for instance, are still using that water to grow alfalfa, which demands a lot of water and goes to feed animals, especially dairy cattle.\u003c/p>\n\u003cp>Despite those problems, though, Szeptycki says that government officials are not seriously proposing any fundamental change to the water rules, because for farmers, it would be as shocking and disruptive as reshuffling land, or bank accounts.\u003c/p>\n\u003cp>Vegetable grower \u003ca href=\"http://www.growingproduce.com/uncategorized/2006-grower-achievement-award-winner-teixeira-farms/\">Tom Teixeira\u003c/a>, for example, has already laid out a huge amount of money to ensure a reliable supply of water. \"We've sought out and acquired land that had good water rights,\" he says. \"We paid substantially more for that ground than we would have paid for ground that had lesser water rights.\"\u003c/p>\n\u003cp>Taking that water and dividing it up some other way, he says, would be like taking everyone's paycheck, putting it into a pool, and saying: \"We're going to divide that up evenly. Even though you went to school as a doctor for eight or 10 years, and you're making a lot more money than the guy who's driving a school bus, let's take all the money and divide it up evenly.\"\u003c/p>\n\u003cp>That water is our income, Texeira says. It's also our property.\u003c/p>\n\u003cp>The basic rules governing water in the West are not about to change, says Stanford University's Leon Szeptycki, but the drought is forcing farmers to change how they use it. They're getting so little water these days that they are rationing it, using it only on their most valuable crops. The amount of land devoted to less-valuable crops like alfalfa and corn and cotton has been shrinking. Some farmers are even selling their water to other farmers — or even cities — who need it more.\u003c/p>\n\u003cp>These changes are happening more slowly than he'd like, says Szeptycki, but they are happening. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"What's a fair way to divide up California's scarce water? The current system relies heavily on history: Some farmers will get water, others won't, based simply on when their land was first irrigated.","status":"publish","parent":0,"modified":1429833078,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":963},"headData":{"title":"Redistribute California's Water? Not Without A Fight | KQED","description":"What's a fair way to divide up California's scarce water? The current system relies heavily on history: Some farmers will get water, others won't, based simply on when their land was first irrigated.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"95070 http://ww2.kqed.org/bayareabites/?p=95070","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/15/redistribute-californias-water-not-without-a-fight/","disqusTitle":"Redistribute California's Water? Not Without A Fight","nprByline":"Dan Charles","nprStoryId":"398607800","nprApiLink":"http://api.npr.org/query?id=398607800&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/04/15/398607800/redistribute-californias-water-not-without-a-fight?ft=nprml&f=398607800","nprRetrievedStory":"1","nprPubDate":"Wed, 15 Apr 2015 11:09:00 -0400","nprStoryDate":"Wed, 15 Apr 2015 03:35:00 -0400","nprLastModifiedDate":"Wed, 15 Apr 2015 11:09:06 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/04/20150415_me_redistribute_californias_water_not_without_a_fight.mp3?orgId=1&topicId=1053&e=398607800&d=257&ft=nprml&f=398607800","nprAudioM3u":"http://api.npr.org/m3u/1399751548-89e5b7.m3u?orgId=1&topicId=1053&e=398607800&d=257&ft=nprml&f=398607800","path":"/bayareabites/95070/redistribute-californias-water-not-without-a-fight","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2015/04/20150415_me_redistribute_californias_water_not_without_a_fight.mp3?orgId=1&topicId=1053&e=398607800&d=257&ft=nprml&f=398607800","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/04/20150415_me_redistribute_californias_water_not_without_a_fight.mp3\u003c/p>\n\u003cp>The state of California is asking a basic question right now that people often fight over: What's a fair way to divide up something that's scarce and valuable? That \"something,\" in this case, is water.\u003c/p>\n\u003cp>There's a lot at stake, including your very own nuts, fruits and vegetables, because most of the water that's up for grabs in California goes to farmers. This year, some farmers will get water, and others will not, simply based on when their land was first irrigated.\u003c/p>\n\u003cp>Consider, for instance, the case of \u003ca href=\"http://westernfarmpress.com/vegetables/cannon-michael-takes-helm-bowles-farming-co\">Cannon Michael\u003c/a>. He grows tomatoes and melons in California's Central Valley. And despite the drought, he'll still grow them this year.\u003c/p>\n\u003cp>He expects to receive about 40 percent of the amount of water that he'd receive from the state's aqueducts in a normal year, which sounds harsh, until you realize that some other farmers will get nothing at all. \"Yeah, we're thankful for being able to have whatever water that we can. We're thankful to be able to continue some employment for our [workers],\" Michael says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That water, if used carefully, should be enough to raise tomatoes and melons on about 80 percent of his land. Each acre will get about a half-million gallons of water, delivered through a system of aqueducts and canals.\u003c/p>\n\u003cp>These fields will receive water, and others in California will not, because of history.\u003c/p>\n\u003cp>Cannon Michael's great-great-great-grandfather was \u003ca href=\"http://www.immigrantentrepreneurship.org/entry.php?rec=153\">Henry Miller\u003c/a>, a legendary figure in California agriculture. Miller arrived in the United States from Germany, worked as a butcher in San Francisco during the Gold Rush, then built one of the great ranching empires of the West, together with his partner Charles Lux. They owned big chunks of land along the San Joaquin River. Henry Miller looked at the river and recognized an opportunity.\u003c/p>\n\u003cp>\"He saw the value of being able to channel some of this water, to grow feed, supply communities, and those kinds of things,\" says Michael.\u003c/p>\n\u003cp>By irrigating that land, he obtained a permanent legal right to use that amount of water on those fields. And because Miller claimed his water before anyone else, this land — a small piece of which is now Cannon Michael's land — has what's called \"senior rights\" to water. When water is scarce, this land has first dibs on water. Land that was irrigated later has to get in line, and take the leftovers.\u003c/p>\n\u003cp>\u003ca href=\"https://woods.stanford.edu/about/woods-faculty/leon-szeptycki\">Leon Szeptycki\u003c/a>, who is executive director of a program called Water in the West at the Stanford Woods Institute for the Environment, says that this first-come, first-served system made sense in the 19th century. \"We wanted people to come, settle the land, cultivate the land, and we wanted them to have secure water rights,\" he says. It promoted agricultural development.\u003c/p>\n\u003cp>But Szeptycki says this system it is not so great when it comes to responding to drought.\u003c/p>\n\u003cp>When water is really scarce, he says, people might say that it should go first to ensure public safety and health, then to irrigate the most valuable crops, like almond orchards.\u003c/p>\n\u003cp>In other parts of the economy, prices do this job. When there's a critical shortage of something, whether it's gasoline or gold, people bid up the price. Then, because it's expensive, people who need it less decide to buy less.\u003c/p>\n\u003cp>But there's not much of a market for irrigation water, Szeptycki says. If you're first in line for water, it's still pretty cheap, \"and so there's no incentive to be particularly efficient with your water. You're a senior water right holder, you get your water even in times of shortage. You kind of do whatever you want with it.\" Some farmers, for instance, are still using that water to grow alfalfa, which demands a lot of water and goes to feed animals, especially dairy cattle.\u003c/p>\n\u003cp>Despite those problems, though, Szeptycki says that government officials are not seriously proposing any fundamental change to the water rules, because for farmers, it would be as shocking and disruptive as reshuffling land, or bank accounts.\u003c/p>\n\u003cp>Vegetable grower \u003ca href=\"http://www.growingproduce.com/uncategorized/2006-grower-achievement-award-winner-teixeira-farms/\">Tom Teixeira\u003c/a>, for example, has already laid out a huge amount of money to ensure a reliable supply of water. \"We've sought out and acquired land that had good water rights,\" he says. \"We paid substantially more for that ground than we would have paid for ground that had lesser water rights.\"\u003c/p>\n\u003cp>Taking that water and dividing it up some other way, he says, would be like taking everyone's paycheck, putting it into a pool, and saying: \"We're going to divide that up evenly. Even though you went to school as a doctor for eight or 10 years, and you're making a lot more money than the guy who's driving a school bus, let's take all the money and divide it up evenly.\"\u003c/p>\n\u003cp>That water is our income, Texeira says. It's also our property.\u003c/p>\n\u003cp>The basic rules governing water in the West are not about to change, says Stanford University's Leon Szeptycki, but the drought is forcing farmers to change how they use it. They're getting so little water these days that they are rationing it, using it only on their most valuable crops. The amount of land devoted to less-valuable crops like alfalfa and corn and cotton has been shrinking. Some farmers are even selling their water to other farmers — or even cities — who need it more.\u003c/p>\n\u003cp>These changes are happening more slowly than he'd like, says Szeptycki, but they are happening. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/95070/redistribute-californias-water-not-without-a-fight","authors":["byline_bayareabites_95070"],"categories":["bayareabites_1874","bayareabites_10028","bayareabites_10916","bayareabites_2035","bayareabites_34","bayareabites_60"],"tags":["bayareabites_250","bayareabites_11813","bayareabites_1344"],"featImg":"bayareabites_95071","label":"bayareabites"},"bayareabites_92421":{"type":"posts","id":"bayareabites_92421","meta":{"index":"posts_1591205157","site":"bayareabites","id":"92421","score":null,"sort":[1422477117000]},"guestAuthors":[],"slug":"why-dump-treated-wastewater-when-you-could-make-beer-with-it","title":"Why Dump Treated Wastewater When You Could Make Beer With It?","publishDate":1422477117,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_92422\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-1_wide-fcf6d851466799ead85967e11705f2840216144f-e1422476916406.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-1_wide-fcf6d851466799ead85967e11705f2840216144f-e1422476916406.jpg\" alt=\"Clean Water Services held a brewing competition in Sept. 2014, inviting 13 homebrewers to make beer from its purified wastewater (as well as water from other sources). Now the company is asking the state for permission for brewers to use its wastewater product exclusively to make beer. Photo: Courtesy of Clean Water Services\" width=\"1000\" height=\"562\" class=\"size-full wp-image-92422\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clean Water Services held a brewing competition in Sept. 2014, inviting 13 homebrewers to make beer from its purified wastewater (as well as water from other sources). Now the company is asking the state for permission for brewers to use its wastewater product exclusively to make beer. Photo: Courtesy of Clean Water Services\u003c/figcaption>\u003c/figure>\n\u003cp>by Cassandra Profita, \u003ca href=\"http://www.opb.org/\" target=\"_blank\">OPB\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/28/381920192/why-dump-treated-wastewater-when-you-could-make-beer-with-it\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/28/15)\u003c/p>\n\u003cp>Just when we thought craft beer couldn't get any zanier, we learn that Oregonians want to make it with treated wastewater.\u003c/p>\n\u003cp>Clean Water Services of Hillsboro says it has an advanced treatment process that can turn sewage into drinking water. The company, which runs four wastewater treatment plants in the Portland metro area, wants to show off its \"high-purity\" system by turning recycled wastewater into beer.\u003c/p>\n\u003cp>Clean Water Services has asked the state for permission to give its water to a group of home brewers. The \u003ca href=\"http://www.oregonbrewcrew.org/\">Oregon Brew Crew\u003c/a> would make small batches of beer to be served at events – not sold at a brewery.\u003c/p>\n\u003cp>But as of now, the state of Oregon doesn't technically allow anyone to drink wastewater, no matter how pure it is.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Oregon Health Authority has approved the company's request for the beer project. But the Oregon Environmental Quality Commission will also have to sign off on it before anyone serves a beer made from recycled sewage.\u003c/p>\n\u003cfigure id=\"attachment_92423\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-2_enl-5605f75843f91228027b715fbdba6b13e3870baa-e1422476970350.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-2_enl-5605f75843f91228027b715fbdba6b13e3870baa-e1422476970350.jpg\" alt=\"Dr. Adrienne Menniti, a senior process technologist at Clean Water Services, operates the company's high-purity water system. It uses ultra-filtration, reverse osmosis, enhanced oxidation and disinfection to create high-purity water. Photo: Courtesy of Clean Water Services\" width=\"300\" class=\"size-full wp-image-92423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Adrienne Menniti, a senior process technologist at Clean Water Services, operates the company's high-purity water system. It uses ultra-filtration, reverse osmosis, enhanced oxidation and disinfection to create high-purity water. Photo: Courtesy of Clean Water Services\u003c/figcaption>\u003c/figure>\n\u003cp>The Oregon Department of Environmental Quality is \u003ca href=\"http://www.oregon.gov/deq/docs/022015drinkable.pdf\">holding a public hearing \u003c/a>on the proposal Feb. 12 in Portland. If it's approved by the commission in April, Clean Water Services will still need additional state approvals for an amended Recycled Water Reuse Plan before the brews are cleared for drinking.\u003c/p>\n\u003cp>Oregon rules allow recycled wastewater to be used for irrigation, industrial processes and groundwater recharge. They require additional approvals for human consumption to make sure all safety concerns are addressed. Avis Newell of DEQ says it's the first time the state has considered allowing people to drink treated wastewater.\u003c/p>\n\u003cp>Clean Water Services spokesman Mark Jockers said his company is the top provider of recycled water in Oregon. Its high-purity water treatment system turns sewage into water that meets or exceeds all drinking water standards.\u003c/p>\n\u003cp>The process includes three different treatment methods: ultra-filtration, which filters the water through very small pores; reverse osmosis, which passes the water through a membrane that blocks chemicals from passing through; and enhanced oxidation, which uses ultra-violet light and an oxidizing chemical to break down contaminants.\u003c/p>\n\u003cp>In September, Clean Water Services organized \u003ca href=\"http://www.opb.org/news/article/purified-sewer-water-is-the-secret-ingredient-in-hillsboro-homebrew-competition/\">a brewing competition\u003c/a> with beer made with about 30 percent purified wastewater. As\u003cem> The Oregonian\u003c/em> \u003ca href=\"http://www.oregonlive.com/hillsboro/index.ssf/2014/09/from_sewage_to_brewage_pure_wa.html\">reported\u003c/a>, some craft brewers said they prefer the high-purity water because it lacks some of the minerals of tap water that they ordinarily have to remove to make beer.\u003c/p>\n\u003cp>Now, the company wants to take the idea to the next level with beer made entirely from treated effluent.\u003c/p>\n\u003cfigure id=\"attachment_92424\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-3_enl-1b2050efbbf0dd0b6c5a7b38eed675711ee6640f-e1422477062123.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-3_enl-1b2050efbbf0dd0b6c5a7b38eed675711ee6640f-e1422477062123.jpg\" alt=\"Water samples at the Clean Water Services brewing competition last year used to compare their high-purity water to other local sources of water. Photo: Courtesy of Clean Water Services\" width=\"1000\" height=\"650\" class=\"size-full wp-image-92424\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Water samples at the Clean Water Services brewing competition last year used to compare their high-purity water to other local sources of water. Photo: Courtesy of Clean Water Services\u003c/figcaption>\u003c/figure>\n\u003cp>Jockers said the idea is ultimately to expand the use of recycled water in Oregon, but also to change the way people think about wastewater.\u003c/p>\n\u003cp>\"What we're really trying to do here is start a conversation about the nature of water, and there's no better way to start a conversation than over a beer,\" he said.\u003c/p>\n\u003cp>For now, Jockers said, the company's plan is just a demonstration project to show that it's possible to treat water to very high standards. But he notes that water shortages have already forced other communities to get comfortable with drinking recycled water.\u003c/p>\n\u003cp>\"When people think about it enough it makes sense, although the initial knee-jerk reaction might be 'yuck,'\" he said. \"We want to start having this conversation now before we get into the drought situation that California and Texas and Australia have gotten into, so we can get the rules and safeguards in place that will allow greater use of this resource.\"\u003c/p>\n\u003cp>\u003cem>A \u003ca href=\"http://www.opb.org/news/article/oregon-water-treatment-company-wants-to-turn-sewage-into-beer/\">version \u003c/a>of this story was originally published on the Oregon Public Broadcasting website. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 Oregon Public Broadcasting. To see more, visit\u003c/em> \u003ca href=\"http://www.opb.org\">http://www.opb.org\u003c/a>.\u003c/p>\n\n","blocks":[],"excerpt":"An Oregon company has developed a high-tech process for turning sewage into pure drinking water. Now it's asking the state for permission to give its recycled water to a group of home brewers.","status":"publish","parent":0,"modified":1422477117,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":750},"headData":{"title":"Why Dump Treated Wastewater When You Could Make Beer With It? | KQED","description":"An Oregon company has developed a high-tech process for turning sewage into pure drinking water. Now it's asking the state for permission to give its recycled water to a group of home brewers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"92421 http://blogs.kqed.org/bayareabites/?p=92421","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/28/why-dump-treated-wastewater-when-you-could-make-beer-with-it/","disqusTitle":"Why Dump Treated Wastewater When You Could Make Beer With It?","nprByline":"Cassandra Profita","nprStoryId":"381920192","nprApiLink":"http://api.npr.org/query?id=381920192&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/01/28/381920192/why-dump-treated-wastewater-when-you-could-make-beer-with-it?ft=nprml&f=381920192","nprRetrievedStory":"1","nprPubDate":"Wed, 28 Jan 2015 11:08:00 -0500","nprStoryDate":"Wed, 28 Jan 2015 11:06:00 -0500","nprLastModifiedDate":"Wed, 28 Jan 2015 11:08:31 -0500","path":"/bayareabites/92421/why-dump-treated-wastewater-when-you-could-make-beer-with-it","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_92422\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-1_wide-fcf6d851466799ead85967e11705f2840216144f-e1422476916406.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-1_wide-fcf6d851466799ead85967e11705f2840216144f-e1422476916406.jpg\" alt=\"Clean Water Services held a brewing competition in Sept. 2014, inviting 13 homebrewers to make beer from its purified wastewater (as well as water from other sources). Now the company is asking the state for permission for brewers to use its wastewater product exclusively to make beer. Photo: Courtesy of Clean Water Services\" width=\"1000\" height=\"562\" class=\"size-full wp-image-92422\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clean Water Services held a brewing competition in Sept. 2014, inviting 13 homebrewers to make beer from its purified wastewater (as well as water from other sources). Now the company is asking the state for permission for brewers to use its wastewater product exclusively to make beer. Photo: Courtesy of Clean Water Services\u003c/figcaption>\u003c/figure>\n\u003cp>by Cassandra Profita, \u003ca href=\"http://www.opb.org/\" target=\"_blank\">OPB\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/28/381920192/why-dump-treated-wastewater-when-you-could-make-beer-with-it\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/28/15)\u003c/p>\n\u003cp>Just when we thought craft beer couldn't get any zanier, we learn that Oregonians want to make it with treated wastewater.\u003c/p>\n\u003cp>Clean Water Services of Hillsboro says it has an advanced treatment process that can turn sewage into drinking water. The company, which runs four wastewater treatment plants in the Portland metro area, wants to show off its \"high-purity\" system by turning recycled wastewater into beer.\u003c/p>\n\u003cp>Clean Water Services has asked the state for permission to give its water to a group of home brewers. The \u003ca href=\"http://www.oregonbrewcrew.org/\">Oregon Brew Crew\u003c/a> would make small batches of beer to be served at events – not sold at a brewery.\u003c/p>\n\u003cp>But as of now, the state of Oregon doesn't technically allow anyone to drink wastewater, no matter how pure it is.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Oregon Health Authority has approved the company's request for the beer project. But the Oregon Environmental Quality Commission will also have to sign off on it before anyone serves a beer made from recycled sewage.\u003c/p>\n\u003cfigure id=\"attachment_92423\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-2_enl-5605f75843f91228027b715fbdba6b13e3870baa-e1422476970350.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-2_enl-5605f75843f91228027b715fbdba6b13e3870baa-e1422476970350.jpg\" alt=\"Dr. Adrienne Menniti, a senior process technologist at Clean Water Services, operates the company's high-purity water system. It uses ultra-filtration, reverse osmosis, enhanced oxidation and disinfection to create high-purity water. Photo: Courtesy of Clean Water Services\" width=\"300\" class=\"size-full wp-image-92423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dr. Adrienne Menniti, a senior process technologist at Clean Water Services, operates the company's high-purity water system. It uses ultra-filtration, reverse osmosis, enhanced oxidation and disinfection to create high-purity water. Photo: Courtesy of Clean Water Services\u003c/figcaption>\u003c/figure>\n\u003cp>The Oregon Department of Environmental Quality is \u003ca href=\"http://www.oregon.gov/deq/docs/022015drinkable.pdf\">holding a public hearing \u003c/a>on the proposal Feb. 12 in Portland. If it's approved by the commission in April, Clean Water Services will still need additional state approvals for an amended Recycled Water Reuse Plan before the brews are cleared for drinking.\u003c/p>\n\u003cp>Oregon rules allow recycled wastewater to be used for irrigation, industrial processes and groundwater recharge. They require additional approvals for human consumption to make sure all safety concerns are addressed. Avis Newell of DEQ says it's the first time the state has considered allowing people to drink treated wastewater.\u003c/p>\n\u003cp>Clean Water Services spokesman Mark Jockers said his company is the top provider of recycled water in Oregon. Its high-purity water treatment system turns sewage into water that meets or exceeds all drinking water standards.\u003c/p>\n\u003cp>The process includes three different treatment methods: ultra-filtration, which filters the water through very small pores; reverse osmosis, which passes the water through a membrane that blocks chemicals from passing through; and enhanced oxidation, which uses ultra-violet light and an oxidizing chemical to break down contaminants.\u003c/p>\n\u003cp>In September, Clean Water Services organized \u003ca href=\"http://www.opb.org/news/article/purified-sewer-water-is-the-secret-ingredient-in-hillsboro-homebrew-competition/\">a brewing competition\u003c/a> with beer made with about 30 percent purified wastewater. As\u003cem> The Oregonian\u003c/em> \u003ca href=\"http://www.oregonlive.com/hillsboro/index.ssf/2014/09/from_sewage_to_brewage_pure_wa.html\">reported\u003c/a>, some craft brewers said they prefer the high-purity water because it lacks some of the minerals of tap water that they ordinarily have to remove to make beer.\u003c/p>\n\u003cp>Now, the company wants to take the idea to the next level with beer made entirely from treated effluent.\u003c/p>\n\u003cfigure id=\"attachment_92424\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-3_enl-1b2050efbbf0dd0b6c5a7b38eed675711ee6640f-e1422477062123.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/waste-water-3_enl-1b2050efbbf0dd0b6c5a7b38eed675711ee6640f-e1422477062123.jpg\" alt=\"Water samples at the Clean Water Services brewing competition last year used to compare their high-purity water to other local sources of water. Photo: Courtesy of Clean Water Services\" width=\"1000\" height=\"650\" class=\"size-full wp-image-92424\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Water samples at the Clean Water Services brewing competition last year used to compare their high-purity water to other local sources of water. Photo: Courtesy of Clean Water Services\u003c/figcaption>\u003c/figure>\n\u003cp>Jockers said the idea is ultimately to expand the use of recycled water in Oregon, but also to change the way people think about wastewater.\u003c/p>\n\u003cp>\"What we're really trying to do here is start a conversation about the nature of water, and there's no better way to start a conversation than over a beer,\" he said.\u003c/p>\n\u003cp>For now, Jockers said, the company's plan is just a demonstration project to show that it's possible to treat water to very high standards. But he notes that water shortages have already forced other communities to get comfortable with drinking recycled water.\u003c/p>\n\u003cp>\"When people think about it enough it makes sense, although the initial knee-jerk reaction might be 'yuck,'\" he said. \"We want to start having this conversation now before we get into the drought situation that California and Texas and Australia have gotten into, so we can get the rules and safeguards in place that will allow greater use of this resource.\"\u003c/p>\n\u003cp>\u003cem>A \u003ca href=\"http://www.opb.org/news/article/oregon-water-treatment-company-wants-to-turn-sewage-into-beer/\">version \u003c/a>of this story was originally published on the Oregon Public Broadcasting website. \u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 Oregon Public Broadcasting. To see more, visit\u003c/em> \u003ca href=\"http://www.opb.org\">http://www.opb.org\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/92421/why-dump-treated-wastewater-when-you-could-make-beer-with-it","authors":["byline_bayareabites_92421"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_4084","bayareabites_10916","bayareabites_358","bayareabites_60"],"tags":["bayareabites_11562","bayareabites_14110","bayareabites_12030","bayareabites_14109","bayareabites_10921","bayareabites_14108","bayareabites_1344"],"featImg":"bayareabites_92422","label":"bayareabites"},"bayareabites_91962":{"type":"posts","id":"bayareabites_91962","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91962","score":null,"sort":[1421083773000]},"guestAuthors":[],"slug":"what-might-be-missing-from-myplate-water","title":"What Might Be Missing From MyPlate? Water","publishDate":1421083773,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91963\" class=\"wp-caption aligncenter\" style=\"max-width: 649px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/water-myplate_custom-7fd5ef3d1ae94826d10feee902a0971207e3e4e0.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/water-myplate_custom-7fd5ef3d1ae94826d10feee902a0971207e3e4e0.png\" alt=\"The University of California's Nutrition Policy Institute has proposed that MyPlate include an icon for water. Image: UC Division of Agriculture and Natural Resources \" width=\"649\" height=\"575\" class=\"size-full wp-image-91963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The University of California's Nutrition Policy Institute has proposed that MyPlate include an icon for water. Image: UC Division of Agriculture and Natural Resources\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/12/376172800/what-might-be-missing-from-myplate-water\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/12/15)\u003c/p>\n\u003cp>Sometime in the next few weeks, we'll be hearing from the Dietary Guidelines Advisory Committee. The \u003ca href=\"http://www.health.gov/dietaryguidelines/2015.asp#overview\">panel\u003c/a> of nutrition experts is tasked with reviewing the latest science on nutrition and medicine and making recommendations on how to update the next version of the federal government's guidance on eating.\u003c/p>\n\u003cp>A lot of people are eagerly awaiting this report, including a group of scientists keenly interested in what the panel has to say about what we're drinking. Since the last version of the guidelines was released in 2010, more evidence has piled up showing the benefits of drinking water and the harm that can come from \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">drinking sugary beverages\u003c/a>.\u003c/p>\n\u003cp>Of course, there are lots of ways to spread public health messages like \"drink water, not soda.\" But this faction of scientists, led by a couple of folks at the University of California's Nutrition Policy Institute, has its sights set on adding a water icon to MyPlate, the image of a plate divided into portions that \u003ca href=\"http://www.npr.org/blogs/health/2011/06/02/136884100/new-symbol-for-healthful-eating-hello-plate-goodbye-pyramid\">replaced\u003c/a> the food pyramid in 2011. (The plate already has a circle to represent dairy, so the water circle would be an addition, not a replacement for the recommended dairy beverage.)\u003c/p>\n\u003cp>\"Consumption of sugary beverages is the leading contributor to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">added sugar\u003c/a> in the American diet,\" says \u003ca href=\"http://ucanr.edu/?facultyid=26511\">Christina Hecht\u003c/a>, senior policy adviser at the UC Nutrition Policy Institute and one of the water advocates. \"If people could make that one change to drink water to quench their thirst instead of sugar beverages, that would solve a big piece of the problem.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most Americans never actually read the Dietary Guidelines, Hecht notes, but that MyPlate image is pinned to the walls of thousands of school and hospital cafeterias and myriad other public institutions.\u003c/p>\n\u003cp>\"MyPlate is used so extensively for nutrition education around the country, and it's a positive promotional message,\" says Hecht.\u003c/p>\n\u003cp>Hecht, along with Kelly Brownell of Duke University and Barry Popkin of the\u003cstrong> \u003c/strong>\u003ca href=\"http://www.cpc.unc.edu/\">Carolina Population Center\u003c/a> at the University of North Carolina at Chapel Hill, recently submitted a \u003ca href=\"http://ucanr.edu/blogs/food/blogfiles/26976.pdf\">letter\u003c/a> to the panel making the case for including stronger language on water as a substitute for soda and other sugary beverages, and for the addition of the water symbol.\u003c/p>\n\u003cp>The next step, Hecht says, is to wait for the report, and if it does call for changes to how the guidelines treat beverages, then she and her fellow advocates will try to mobilize a flood of comments in favor of the water icon. Their hope is that later this year, the U.S. Department of Agriculture, which came up with MyPlate, will agree to the suggested changes to the graphic.\u003c/p>\n\u003cp>\"Asking for a change in the MyPlate graphic is a big ask,\" Hecht says. \"But I am feeling a little optimistic; it seems to me that the climate is very favorable for this.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Since the 2010 Dietary Guidelines, more evidence has piled up showing the benefits of drinking water and the risks of sugary beverages. So scientists say it's time for a water symbol on MyPlate.","status":"publish","parent":0,"modified":1421084357,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":512},"headData":{"title":"What Might Be Missing From MyPlate? Water | KQED","description":"Since the 2010 Dietary Guidelines, more evidence has piled up showing the benefits of drinking water and the risks of sugary beverages. So scientists say it's time for a water symbol on MyPlate.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"91962 http://blogs.kqed.org/bayareabites/?p=91962","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/01/12/what-might-be-missing-from-myplate-water/","disqusTitle":"What Might Be Missing From MyPlate? Water","nprByline":"Eliza Barclay","nprStoryId":"376172800","nprApiLink":"http://api.npr.org/query?id=376172800&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2015/01/12/376172800/what-might-be-missing-from-myplate-water?ft=3&f=376172800","nprRetrievedStory":"1","nprPubDate":"Mon, 12 Jan 2015 12:14:00 -0500","nprStoryDate":"Mon, 12 Jan 2015 12:14:28 -0500","nprLastModifiedDate":"Mon, 12 Jan 2015 12:14:28 -0500","path":"/bayareabites/91962/what-might-be-missing-from-myplate-water","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91963\" class=\"wp-caption aligncenter\" style=\"max-width: 649px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/water-myplate_custom-7fd5ef3d1ae94826d10feee902a0971207e3e4e0.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/water-myplate_custom-7fd5ef3d1ae94826d10feee902a0971207e3e4e0.png\" alt=\"The University of California's Nutrition Policy Institute has proposed that MyPlate include an icon for water. Image: UC Division of Agriculture and Natural Resources \" width=\"649\" height=\"575\" class=\"size-full wp-image-91963\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The University of California's Nutrition Policy Institute has proposed that MyPlate include an icon for water. Image: UC Division of Agriculture and Natural Resources\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/348764033/eliza-barclay\" target=\"_blank\">Eliza Barclay\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2015/01/12/376172800/what-might-be-missing-from-myplate-water\" target=\"_blank\">The Salt at NPR Food\u003c/a> (1/12/15)\u003c/p>\n\u003cp>Sometime in the next few weeks, we'll be hearing from the Dietary Guidelines Advisory Committee. The \u003ca href=\"http://www.health.gov/dietaryguidelines/2015.asp#overview\">panel\u003c/a> of nutrition experts is tasked with reviewing the latest science on nutrition and medicine and making recommendations on how to update the next version of the federal government's guidance on eating.\u003c/p>\n\u003cp>A lot of people are eagerly awaiting this report, including a group of scientists keenly interested in what the panel has to say about what we're drinking. Since the last version of the guidelines was released in 2010, more evidence has piled up showing the benefits of drinking water and the harm that can come from \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/09/319230765/fruit-juice-vs-soda-both-beverages-pack-in-sugar-and-health-risk\">drinking sugary beverages\u003c/a>.\u003c/p>\n\u003cp>Of course, there are lots of ways to spread public health messages like \"drink water, not soda.\" But this faction of scientists, led by a couple of folks at the University of California's Nutrition Policy Institute, has its sights set on adding a water icon to MyPlate, the image of a plate divided into portions that \u003ca href=\"http://www.npr.org/blogs/health/2011/06/02/136884100/new-symbol-for-healthful-eating-hello-plate-goodbye-pyramid\">replaced\u003c/a> the food pyramid in 2011. (The plate already has a circle to represent dairy, so the water circle would be an addition, not a replacement for the recommended dairy beverage.)\u003c/p>\n\u003cp>\"Consumption of sugary beverages is the leading contributor to \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/02/03/271130613/sweet-tooth-gone-bad-why-22-teaspoons-of-sugar-per-day-is-deadly\">added sugar\u003c/a> in the American diet,\" says \u003ca href=\"http://ucanr.edu/?facultyid=26511\">Christina Hecht\u003c/a>, senior policy adviser at the UC Nutrition Policy Institute and one of the water advocates. \"If people could make that one change to drink water to quench their thirst instead of sugar beverages, that would solve a big piece of the problem.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most Americans never actually read the Dietary Guidelines, Hecht notes, but that MyPlate image is pinned to the walls of thousands of school and hospital cafeterias and myriad other public institutions.\u003c/p>\n\u003cp>\"MyPlate is used so extensively for nutrition education around the country, and it's a positive promotional message,\" says Hecht.\u003c/p>\n\u003cp>Hecht, along with Kelly Brownell of Duke University and Barry Popkin of the\u003cstrong> \u003c/strong>\u003ca href=\"http://www.cpc.unc.edu/\">Carolina Population Center\u003c/a> at the University of North Carolina at Chapel Hill, recently submitted a \u003ca href=\"http://ucanr.edu/blogs/food/blogfiles/26976.pdf\">letter\u003c/a> to the panel making the case for including stronger language on water as a substitute for soda and other sugary beverages, and for the addition of the water symbol.\u003c/p>\n\u003cp>The next step, Hecht says, is to wait for the report, and if it does call for changes to how the guidelines treat beverages, then she and her fellow advocates will try to mobilize a flood of comments in favor of the water icon. Their hope is that later this year, the U.S. Department of Agriculture, which came up with MyPlate, will agree to the suggested changes to the graphic.\u003c/p>\n\u003cp>\"Asking for a change in the MyPlate graphic is a big ask,\" Hecht says. \"But I am feeling a little optimistic; it seems to me that the climate is very favorable for this.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91962/what-might-be-missing-from-myplate-water","authors":["byline_bayareabites_91962"],"categories":["bayareabites_13306","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_11070"],"tags":["bayareabites_14058","bayareabites_14057","bayareabites_449","bayareabites_14781","bayareabites_511","bayareabites_10921","bayareabites_1344"],"featImg":"bayareabites_91963","label":"bayareabites"},"bayareabites_88745":{"type":"posts","id":"bayareabites_88745","meta":{"index":"posts_1591205157","site":"bayareabites","id":"88745","score":null,"sort":[1413205208000]},"guestAuthors":[],"slug":"california-farmers-pray-for-rain-prepare-for-continued-drought","title":"California Farmers Pray for Rain, Prepare for Continued Drought","publishDate":1413205208,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_88754\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\">\u003cimg class=\"size-full wp-image-88754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\" alt=\"KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of farmers and ranchers together and they will tell you without hesitation California's historic drought is driving up the cost of food.\u003c/p>\n\u003cp>\u003ca href=\"http://landbasedlearning.org/\" target=\"_blank\">The Center for Land-Based Learning\u003c/a>, a non-profit teaching people how to farm, held its \u003ca href=\"http://landbasedlearning.org/dinner-oracle\" target=\"_blank\">annual fundraiser\u003c/a> at the Oracle Conference Center in Redwood City this weekend. In the glossy lobby, Matt Byrne of \u003ca href=\"http://sunfedranch.com/\" target=\"_blank\">SunFed Ranch\u003c/a> cut an incongruous figure in his cowboy hat and boots. SunFed is based in Woodland, west of Sacramento. The beef is sold all over the state.\u003c/p>\n\u003cp>Byrne says the company is trimming its herd because there simply isn't enough water.\u003c/p>\n\u003cp>\"Ranchers usually feel the effects of drought early because each season we count on winter rains to provide the base for our feed for the entire year,\" Byrne says. \"Our operation, especially as a grass-fed operation, is based on raising cattle on grass, not on grain.\"\u003c/p>\n\u003cp>That means importing more expensive hay and reducing the number of cattle.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"As it stands today we're probably down a little bit. Maybe 3,500 instead of the 5,000 we would normally be. And we’ve had to move those animals further afield, not quite so close to home to find the grass, just because we’ve had to go to where the pasture’s available.\"\u003c/p>\n\u003cp>The USDA has predicted the price of meat, dairy and vegetables will \u003ca href=\"http://www.ers.usda.gov/topics/in-the-news/california-drought-2014-farm-and-food-impacts.aspx#.VDryvBYqgws\" target=\"_blank\">continue to rise\u003c/a>, overall by up to 3.5% this year over last, because of the drought, but the impacts vary according to which crop you’re talking about.\u003c/p>\n\u003cp>A farmer who grows tree fruit can’t switch crops from season to season, but a farmer who grows produce has more flexibility in which fields to fallow and what kind of produce to grow. Thaddeus Barsotti, co-owner of \u003ca href=\"http://capayorganic.com/\" target=\"_blank\">Capay Organic\u003c/a> in Yolo County, explains.\u003c/p>\n\u003cfigure id=\"attachment_88748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\">\u003cimg class=\"size-full wp-image-88748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\" alt=\"Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thaddeus Barsotti (on R), Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>\"Farmers have set aside their lowest yielding crops, their lowest dollar crops, and planted their higher value crops,\" Barsotti says. \"So maybe I’m not growing grain or safflower or silage crops for animals, but I am making sure to fill all my acres with lettuces and fresh vegetables. So we’ll see what happens next year. If we get to a point where the fresh produce crops aren’t going to be able to be produced that we want, prices are bound to go up.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For now many farmers and ranchers are using smart water practices and changing their crop practices to survive. But if the drought drags on into another year there will be far more damage to their businesses.\u003c/p>\n\n","blocks":[],"excerpt":"Farmers at the annual fundraiser for The Center for Land-Based Learning say they’re doing OK this year, with a bit of strategic tinkering and water-wise practices. But if the drought drags on into another year, they except to hurt, a lot.","status":"publish","parent":0,"modified":1413213586,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":542},"headData":{"title":"California Farmers Pray for Rain, Prepare for Continued Drought | KQED","description":"Farmers at the annual fundraiser for The Center for Land-Based Learning say they’re doing OK this year, with a bit of strategic tinkering and water-wise practices. But if the drought drags on into another year, they except to hurt, a lot.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"88745 http://blogs.kqed.org/bayareabites/?p=88745","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/10/13/california-farmers-pray-for-rain-prepare-for-continued-drought/","disqusTitle":"California Farmers Pray for Rain, Prepare for Continued Drought","path":"/bayareabites/88745/california-farmers-pray-for-rain-prepare-for-continued-drought","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88754\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\">\u003cimg class=\"size-full wp-image-88754\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4046-e1413174116143.jpg\" alt=\"KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">KQED's Silicon Valley News Desk reporter Rachael Myrow moderates a panel discussion on sustainable agriculture for The Center for Land-Based Learning. Panelists (L to R): Kat Taylor, Founding Director of TomKat Ranch & CEO of Beneficial State Bank; Bonnie Powell, Chief Director of Communications at Bon Appetit Management Co.; Marc Manara, Co-founder of Kincao; Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You & Capay Organic. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>Get a group of farmers and ranchers together and they will tell you without hesitation California's historic drought is driving up the cost of food.\u003c/p>\n\u003cp>\u003ca href=\"http://landbasedlearning.org/\" target=\"_blank\">The Center for Land-Based Learning\u003c/a>, a non-profit teaching people how to farm, held its \u003ca href=\"http://landbasedlearning.org/dinner-oracle\" target=\"_blank\">annual fundraiser\u003c/a> at the Oracle Conference Center in Redwood City this weekend. In the glossy lobby, Matt Byrne of \u003ca href=\"http://sunfedranch.com/\" target=\"_blank\">SunFed Ranch\u003c/a> cut an incongruous figure in his cowboy hat and boots. SunFed is based in Woodland, west of Sacramento. The beef is sold all over the state.\u003c/p>\n\u003cp>Byrne says the company is trimming its herd because there simply isn't enough water.\u003c/p>\n\u003cp>\"Ranchers usually feel the effects of drought early because each season we count on winter rains to provide the base for our feed for the entire year,\" Byrne says. \"Our operation, especially as a grass-fed operation, is based on raising cattle on grass, not on grain.\"\u003c/p>\n\u003cp>That means importing more expensive hay and reducing the number of cattle.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"As it stands today we're probably down a little bit. Maybe 3,500 instead of the 5,000 we would normally be. And we’ve had to move those animals further afield, not quite so close to home to find the grass, just because we’ve had to go to where the pasture’s available.\"\u003c/p>\n\u003cp>The USDA has predicted the price of meat, dairy and vegetables will \u003ca href=\"http://www.ers.usda.gov/topics/in-the-news/california-drought-2014-farm-and-food-impacts.aspx#.VDryvBYqgws\" target=\"_blank\">continue to rise\u003c/a>, overall by up to 3.5% this year over last, because of the drought, but the impacts vary according to which crop you’re talking about.\u003c/p>\n\u003cp>A farmer who grows tree fruit can’t switch crops from season to season, but a farmer who grows produce has more flexibility in which fields to fallow and what kind of produce to grow. Thaddeus Barsotti, co-owner of \u003ca href=\"http://capayorganic.com/\" target=\"_blank\">Capay Organic\u003c/a> in Yolo County, explains.\u003c/p>\n\u003cfigure id=\"attachment_88748\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\">\u003cimg class=\"size-full wp-image-88748\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/IMG_4016-e1413173575203.jpg\" alt=\"Thaddeus Barsotti, Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Thaddeus Barsotti (on R), Chief Farmer/Co-owner Farm Fresh To You and Capay Organic speaks to the audience at The Center for Land-Based Learning annual fundraiser. Photo: Nina Suzuki\u003c/figcaption>\u003c/figure>\n\u003cp>\"Farmers have set aside their lowest yielding crops, their lowest dollar crops, and planted their higher value crops,\" Barsotti says. \"So maybe I’m not growing grain or safflower or silage crops for animals, but I am making sure to fill all my acres with lettuces and fresh vegetables. So we’ll see what happens next year. If we get to a point where the fresh produce crops aren’t going to be able to be produced that we want, prices are bound to go up.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For now many farmers and ranchers are using smart water practices and changing their crop practices to survive. But if the drought drags on into another year there will be far more damage to their businesses.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/88745/california-farmers-pray-for-rain-prepare-for-continued-drought","authors":["251"],"categories":["bayareabites_752","bayareabites_50","bayareabites_91","bayareabites_60"],"tags":["bayareabites_620","bayareabites_250","bayareabites_13888","bayareabites_10480","bayareabites_11813","bayareabites_134","bayareabites_2143","bayareabites_961","bayareabites_243","bayareabites_667","bayareabites_1344"],"featImg":"bayareabites_88754","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? 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